What is the minimum safe cooking temperature for poultry?

The minimum safe cooking temperature for poultry is 165°F. This temperature is crucial for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which can be present in raw poultry, are effectively killed. Cooking poultry to this temperature not only makes it safe to eat but also helps maintain its quality and flavor.

While other temperatures, like 170°F and 180°F, are safe for poultry, the 165°F mark is the minimum recommended by food safety authorities. Cooking at higher temperatures is not necessary for safety but can lead to drier meat. A temperature of 160°F is also below the minimum standard, hence it does not guarantee the destruction of pathogens that pose health risks. Consistently cooking poultry to at least 165°F helps in preventing foodborne illnesses and promotes safe food handling practices in any food service establishment.