What temperature must poultry be cooked to for safety?

Cooking poultry to a temperature of 165°F is essential for food safety as it ensures the destruction of harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses. At this temperature, the core of the poultry is sufficiently heated to eliminate pathogens that can thrive in raw or undercooked poultry products. This critical temperature is established by food safety guidelines to protect public health and prevent foodborne diseases that can arise from inadequate cooking.

While other temperatures are relevant for different types of meats or certain cooking methods, 165°F is the universally accepted safe cooking temperature for all poultry, including chicken and turkey, regardless of whether they are whole, parts, or ground. Cooking to this precise temperature ensures that consumers are protected from the potential health risks associated with poultry products.