At what minimum internal temperature should poultry be cooked to ensure safety?

Cooking poultry to a minimum internal temperature of 165°F is essential for ensuring food safety. At this temperature, harmful bacteria such as Salmonella and Campylobacter, which are commonly found in raw poultry, are effectively killed, minimizing the risk of foodborne illnesses. This threshold has been established by food safety authorities, including the USDA, to protect consumers.

Cooking at this temperature not only helps eliminate these pathogens but also ensures that the meat is safe to eat without compromising its quality. It is important to measure the temperature in the thickest part of the meat, avoiding contact with bone, as bone can conduct heat differently and may give a false reading of the overall meat temperature. This practice is crucial in maintaining safe food handling habits, especially in residential and commercial cooking environments.