What is the proper cooking temperature for poultry and stuffed meats?

The correct answer is based on the food safety guidelines established by the USDA, which state that poultry and stuffed meats must be cooked to a minimum internal temperature of 165 degrees Fahrenheit. This temperature is critical for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively destroyed.

Cooking poultry and stuffed meats to this temperature significantly reduces the risk of foodborne illness. It is essential for all parts of the meat to reach this temperature, particularly for stuffed items, where heat must penetrate both the meat and its stuffing to ensure safety.

In contrast, the other temperatures listed, such as 155, 145, and 135 degrees Fahrenheit, do not meet the necessary benchmarks to ensure that poultry and stuffed meats are safe for consumption. Cooking at these lower temperatures may not eliminate pathogens effectively, thereby posing a risk to consumer health. For safe food preparation, always adhere to the recommended cooking temperatures to promote food safety.