What is the minimum internal temperature to which poultry must be cooked for safety?

Cooking poultry to a minimum internal temperature of 165°F is essential for food safety. This temperature ensures that any harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in raw poultry, are effectively killed. The U.S. Department of Agriculture (USDA) provides this guideline to help prevent foodborne illnesses that can arise from undercooked chicken or turkey.

The importance of reaching this specific temperature is not only about killing pathogens but also about ensuring that the meat reaches a point where it is safe to eat, thereby reducing the risk of illness for consumers. Cooking poultry to this temperature also allows it to retain its moisture and texture, enhancing the overall eating experience.

In contrast, lower temperatures such as 145°F or 155°F do not guarantee that all harmful bacteria are eliminated, and thus they do not meet the safety standards required for cooking poultry. Cooking to 175°F is above the necessary threshold but not needed for safety purposes and could potentially lead to dry meat if overcooked.