What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which may be present in raw poultry, are effectively destroyed. Cooking poultry to this temperature helps to prevent foodborne illness and ensure food safety.

Cooking poultry to 165°F also ensures that the meat is tender and palatable, as it allows the proteins to denature properly while ensuring pathogens are eliminated. This standard applies to all types of poultry, including chicken, turkey, and ducks, regardless of whether they are whole or cut into pieces.

Understanding this safe minimum cooking temperature is essential for anyone involved in food preparation and handling, as it upholds the health and safety of consumers. Adhering to this guideline helps to maintain high food safety standards in culinary practices.