What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). This temperature is critical for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are often associated with poultry, are effectively killed during the cooking process. Cooking poultry to this temperature ensures that the meat is safe to eat and significantly reduces the risk of foodborne illness.

Poultry includes a variety of birds such as chicken, turkey, and duck, and because of the potential presence of pathogens in their flesh, it is essential to adhere to this temperature guideline. The proper cooking temperature not only protects public health but also helps to maintain the quality and texture of the meat.

Cooking poultry to a higher temperature, such as 180°F (82°C), while it may further enhance safety, can result in the meat becoming dry and less palatable. Cooking below the recommended temperature, like 145°F (63°C) or 160°F (71°C), does not adequately eliminate the risk of foodborne pathogens, making it an unsafe practice. Thus, 165°F (74°C) is established as the safe minimum internal temperature for poultry to ensure it is both safe to eat and enjoyable.