What temperature should poultry be cooked to ensure safety?

Poultry must be cooked to an internal temperature of 165°F (74°C) to ensure it is safe for consumption. This temperature is critical because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are often associated with poultry products. Cooking poultry to this temperature ensures that it is fully cooked throughout and eliminates the risk of foodborne illness.

The USDA has established this guideline based on extensive research and testing, which indicates that at 165°F, the necessary heat is sufficient to destroy these pathogens quickly. Food safety is paramount, especially with poultry, as undercooked meat can lead to severe health risks.

While other temperatures listed might be safe for different types of meats or certain cuts of poultry, they do not provide the same assurance against these specific pathogens that threaten poultry. Therefore, it is essential to follow the guideline of 165°F for whole birds and ground poultry to uphold food safety standards.