What is the safe minimum internal cooking temperature for poultry?

The safe minimum internal cooking temperature for poultry is 165°F. Cooking poultry to this temperature is crucial to ensure that any harmful bacteria, such as Salmonella and Campylobacter, are effectively destroyed. These pathogens are commonly found in raw or undercooked poultry and can lead to serious foodborne illnesses.

Reaching an internal temperature of 165°F guarantees that the meat is safe to eat and helps retain its moisture and tenderness. It is important to measure the temperature in the thickest part of the meat, avoiding bones, as bones can conduct heat and give a false reading. Understanding and applying this safe cooking temperature is essential for anyone working in culinary arts to maintain food safety standards.