What is the recommended minimum internal temperature for cooked poultry?

The recommended minimum internal temperature for cooked poultry is 165°F (74°C). This temperature is crucial because it ensures that harmful bacteria such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. Cooking poultry to this temperature minimizes the risk of foodborne illness and is consistent with food safety guidelines established by relevant health authorities.

Cooking poultry to a temperature of 165°F not only protects public health but also ensures that the meat is safe to eat, maintaining quality and preventing the risk of contamination. This standard is part of the broader food safety practices that guide food handlers and establishments in serving safe, high-quality food to consumers. As such, it is essential for anyone involved in food preparation to adhere to this temperature guideline rigorously.