What is the minimum internal temperature for cooking poultry to ensure safety?

The minimum internal temperature for cooking poultry to ensure safety is 165°F. This temperature is crucial because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. These pathogens can cause serious foodborne illnesses if poultry is not cooked to the proper temperature.

Cooking poultry to this temperature guarantees that any potentially harmful microorganisms are destroyed, making the food safe to consume. It applies to all forms of poultry, including whole birds and ground poultry products. The USDA emphasizes this guideline in their food safety practices to prevent foodborne illnesses and ensure public health.

Other temperature options listed do not meet the safety standards set for poultry cooking; they may allow for the survival of harmful bacteria, posing a risk to consumers. Therefore, reaching 165°F is essential for safe food preparation practices concerning poultry.