What temperature should poultry be cooked to for safe consumption?

Poultry should be cooked to an internal temperature of 165°F (74°C) to ensure it is safe for consumption. This temperature is critical because it is the minimum required to effectively kill harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. Cooking to this temperature ensures that the meat is not only safe but also helps maintain its quality and flavor.

While other temperatures may seem acceptable, they do not provide the same level of safety against foodborne pathogens. For instance, cooking poultry to 150°F (65°C) or 145°F (63°C) falls below the recommended threshold and may leave harmful bacteria alive. Cooking at 180°F (82°C) is above the necessary safe level, but could lead to overly dry and less palatable meat, which is why it is not the standard recommendation for safe cooking. Thus, the guideline to reach 165°F ensures safety while maintaining the desired quality of the dish.