What is the recommended internal cooking temperature for poultry?

The recommended internal cooking temperature for poultry is 165°F. Cooking poultry to this temperature ensures that it is safe to eat by effectively killing harmful bacteria such as Salmonella and Campylobacter, which can cause foodborne illness. Achieving this temperature guarantees that the meat has reached a level of doneness that minimizes the risk of these pathogens lingering in the product.

In contrast, temperatures lower than 165°F may not adequately ensure that harmful bacteria are destroyed. For instance, while 145°F and 155°F may be suitable for certain cuts of meat, they are insufficient for poultry, which requires a higher temperature due to its unique risks. The higher cooking temperature of 175°F typically pertains to achieving optimal tenderness, especially for dark meat, but it is not the minimum required for safety. Thus, 165°F is the critical temperature for ensuring both safety and palatability in cooked poultry.