At what temperature should poultry be cooked to ensure safety?

Cooking poultry to an internal temperature of 165°F (73.9°C) is essential to ensure it is safe for consumption. This temperature is significant because it is the minimum required to effectively kill harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. These pathogens can lead to serious foodborne illnesses if the poultry is not cooked thoroughly.

At 165°F, not only are these bacteria eradicated, but this temperature also helps to preserve the texture and flavor of the meat, ensuring it remains juicy and tender. While other temperature options may appear adequate, they do not meet the safety standards recommended by health authorities.

In contrast, temperatures lower than 165°F may not guarantee that the bacteria are eliminated, while excessively high temperatures could lead to dry, overcooked meat, affecting overall quality. Therefore, cooking poultry to exactly 165°F strikes the right balance between safety and palatability.