Poultry should be cooked to what minimum internal temperature?

Poultry should be cooked to a minimum internal temperature of 165°F to ensure that harmful pathogens, such as Salmonella and Campylobacter, are effectively destroyed. Cooking poultry to this temperature for even a brief duration is crucial because these bacteria can cause serious foodborne illnesses.

By reaching 165°F, you achieve safe cooking by ensuring that the entire piece of poultry is hot enough to eliminate any bacteria present. The temperature and time combination is set based on research and food safety guidelines to prioritize public health, promoting safe food handling and cooking practices.

Cooking poultry at the correct temperature prevents undercooked meat from being served, avoiding potential health risks associated with consuming contaminated food. This emphasis on the specific temperature is critical for restaurants and food service operations, where food safety is a top priority.