What is the ideal internal cooking temperature for poultry to ensure safety?

The ideal internal cooking temperature for poultry to ensure safety is 165°F. This temperature is critical because it is the point at which harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses, are effectively killed. Cooking poultry to this temperature ensures not only the safety of the food but also minimizes the risk of contamination.

Other temperatures listed, while they may be suitable for other types of food, do not guarantee the complete safety of poultry. For example, 145°F and 160°F are too low for killing all harmful pathogens in poultry, which could lead to foodborne illnesses if consumed. Although 170°F is a safe temperature, it exceeds the minimum requirement and may result in drier meat. Therefore, 165°F is the scientifically established standard for safely cooking poultry, providing both safety and quality in the final product.