What is the minimum internal temperature at which ground poultry should be cooked?

Ground poultry must be cooked to a minimum internal temperature of 165°F (74°C) to ensure that it is safe for consumption. Cooking ground poultry to this temperature is essential to effectively eliminate harmful pathogens such as Salmonella and Campylobacter, which are commonly associated with poultry products.

By reaching this temperature, the internal heat penetrates the meat sufficiently to kill these bacteria in a very short amount of time, which is why it is permissible to achieve this temperature for less than one second. This ensures a rapid and effective cooking process that minimizes the risk of foodborne illness.

The other temperature options are either unsafe for ground poultry or pertain to different types of meat or food items. To prevent any risk of contamination or illness, it is vital to adhere to this established temperature guideline for ground poultry.