How should poultry be handled to prevent foodborne illness?

Cooking poultry to an internal temperature of 165°F is crucial for ensuring that harmful pathogens, such as Salmonella and Campylobacter, are effectively killed. Cooking poultry to this specific temperature for at least 15 seconds is a critical food safety step. This temperature ensures that any bacteria present on the surface or inside the meat are destroyed, significantly reducing the risk of foodborne illness.

Maintaining proper cooking temperatures is essential in food safety protocols, especially for poultry, as it is known to harbor various bacteria that can lead to serious health issues if not properly handled and cooked. This practice aligns with guidelines set forth by food safety organizations, which emphasize the importance of precise cooking temperatures for the safe consumption of poultry.

In contrast, keeping poultry frozen until ready to cook, storing it at warmer temperatures, or soaking it in cold water do not eliminate the risk of foodborne illness effectively and may even encourage bacterial growth if not handled properly. Proper cooking is the most reliable method to ensure safety when it comes to poultry.