What is the minimum internal cooking temperature for poultry to ensure it is safe to eat?

Poultry must be cooked to a minimum internal temperature of 165°F (73.9°C) to ensure it is safe to eat. This temperature is critical because it effectively kills harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry. Undercooking poultry can lead to foodborne illnesses, which can cause serious health risks.

Cooking poultry to this specific temperature ensures that the meat reaches an internal point where pathogens cannot survive, making the food safe for consumption. It is important to use a food thermometer to accurately check the temperature in the thickest part of the meat, avoiding bones which can give a false reading. Ensuring that poultry reaches this minimum temperature is a key practice in food safety and proper food handling.