What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165 degrees Fahrenheit. This temperature is critical for ensuring that harmful pathogens, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively destroyed. Cooking poultry to this temperature helps to prevent foodborne illness and ensures that the meat is safe to eat.

Maintaining proper cooking temperatures is essential in food safety, as it not only protects the health of consumers but also helps restaurants and food establishments comply with health regulations. By reaching the minimum internal temperature of 165 degrees Fahrenheit, the poultry will be adequately cooked throughout, ensuring both safety and quality in the final dish.