What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is established at 165°F (74°C) to ensure that harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illness, are effectively eliminated. Cooking poultry to this temperature ensures that any pathogens present in the meat are killed, making it safe to eat.

This temperature applies to all types of poultry, including chicken, turkey, and duck, regardless of the cooking method. It is important to use a food thermometer to accurately determine whether the meat has reached this safe temperature, as visual cues alone, such as color or juices running clear, can be misleading.

Understanding this critical temperature helps in preventing foodborne illnesses and ensures compliance with food safety regulations. Ensuring that poultry reaches at least 165°F also contributes to overall food safety practices in commercial kitchens and at home, promoting public health.