What temperature should poultry be cooked to ensure safety?

To ensure the safety of poultry, it should be cooked to an internal temperature of 165°F. This temperature is critical because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry and can cause foodborne illness. Cooking to this temperature ensures that the meat is safe to eat and reduces the risk of food poisoning.

Reaching this safe minimum internal temperature allows the muscle fibers to retain moisture without sacrificing safety, resulting in a product that is both juicy and safe. The importance of cooking poultry to 165°F is recognized by food safety agencies, which recommend this standard for both whole birds and poultry parts. Other temperatures listed, while they may be applicable to other types of meat or certain preparations, do not meet the safety standard necessary for poultry. Therefore, 165°F is the definitive temperature for ensuring the safety of cooked poultry.