What is the minimum cooking temperature for poultry?

The minimum cooking temperature for poultry is 165°F. This temperature is critical for ensuring that harmful pathogens, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed during the cooking process. Cooking poultry to this temperature helps to significantly reduce the risk of foodborne illness.

The importance of reaching this specific temperature lies in the fact that not only does it ensure the safety of the food, but it also assists in proper cooking and moisture retention, yielding a more enjoyable eating experience. It's also essential to use a food thermometer to check the internal temperature at the thickest part of the poultry, avoiding any bones, to ensure safety.

For reference, other temperatures mentioned are not appropriate for poultry. Cooking at lower temperatures may not eliminate bacteria effectively, increasing the risk of illness.