What is the recommended minimum internal cooking temperature for poultry to ensure safety?

The recommended minimum internal cooking temperature for poultry to ensure safety is 165°F. Cooking poultry to this temperature is crucial because it effectively kills harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses. These pathogens are commonly associated with poultry products, and reaching this specific temperature ensures that the meat is safe to eat.

Cooking poultry to 165°F not only ensures food safety but also helps in achieving a desired level of doneness while maintaining moisture and flavor. It’s important for anyone handling food, especially poultry, to be aware of this critical temperature in order to prevent any health risks associated with undercooked meat.