What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). This temperature is established to ensure that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. Achieving this temperature throughout the entire bird, including the thickest parts, guarantees that the meat is safe for consumption, reducing the risk of foodborne illnesses.

In commercial food service, it’s critical to use a food thermometer to verify that the poultry reaches this safe cooking temperature. Different types of meat have varying minimum internal cooking temperatures, which is important to remember when preparing and cooking various food items to ensure food safety.