What is the minimum safe cooking temperature for poultry?

The minimum safe cooking temperature for poultry is 165°F. This temperature is critical for ensuring that all harmful bacteria, such as Salmonella and Campylobacter, that can be present in poultry are killed. Cooking poultry to this temperature is essential for food safety, as it significantly reduces the risk of foodborne illnesses.

Using a food thermometer to check the internal temperature is the most reliable method to ensure that poultry is cooked thoroughly. The temperature must be maintained throughout the thickest part of the meat, and it’s also important to let the meat rest for a few minutes after cooking to allow the temperature to stabilize.

Other temperatures listed, such as 145°F, 155°F, and 180°F, do not meet the minimum recommendation for safely cooking poultry. While cooking to these temperatures may reduce some bacteria, they do not guarantee the same level of safety as cooking to 165°F, particularly for poultry which is more susceptible to specific pathogens. Cooking poultry to 165°F is a standard guideline established by health safety organizations to ensure public health.