What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is critical to ensure that any harmful pathogens, such as Salmonella and Campylobacter, which are commonly associated with undercooked poultry, are effectively destroyed. Cooking poultry to this temperature guarantees that the meat is safe for consumption, thereby reducing the risk of foodborne illness.

Cooking poultry to a temperature lower than 165°F may not eliminate these bacteria, posing health risks to consumers. Thus, proper kitchen practices dictate that poultry, including whole birds, pieces, and ground poultry products, must reach at least 165°F to ensure safe eating. This ensures not only the safety of the food served but also adherence to food safety regulations and standards.