At what temperature should poultry be cooked to ensure safety?

Cooking poultry to a temperature of 165°F is essential to ensure food safety. This temperature is significant because it is the minimum required to kill harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry products. The temperature of 165°F ensures that any pathogens present in the meat are effectively destroyed, reducing the risk of foodborne illness.

This standard is backed by food safety authorities, including the United States Department of Agriculture (USDA), which recommends this temperature for all poultry, whether whole birds or parts, to guarantee that the meat is safe to eat. Cooking poultry to this temperature also helps achieve proper texture and flavor, alongside safety.

Other temperature options listed, while they may exceed minimum safe cooking temperatures for different types of meat or certain other food items, do not represent the specific requirement for poultry. Hence, 165°F is recognized as the gold standard for poultry safety in food preparation contexts.