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

To ensure food safety, poultry must be cooked to a minimum internal temperature of 165°F. This temperature is critical for killing harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry. Cooking to this temperature ensures that the meat is safe to eat and reduces the risk of foodborne illness.

When poultry reaches 165°F, it undergoes a thermal kill step that effectively destroys pathogens that can cause serious health issues. It's important to use a properly calibrated food thermometer to check the internal temperature at the thickest part of the meat, avoiding bones, to ensure even and accurate cooking.

While the other temperatures listed may be appropriate for different types of food or for specific cooking methods, they do not provide the necessary safety measures required for poultry. Therefore, adhering to the guideline of 165°F is essential for safe poultry preparation and consumption.