What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 74°C (165°F) because this temperature effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly found in poultry products. Cooking poultry to this temperature ensures that it is safe to eat and helps prevent foodborne illnesses. It is critical for both whole birds and poultry parts, including ground poultry, to reach this minimum temperature for food safety.

Cooking poultry to lower temperatures could result in incomplete destruction of these pathogens, thus posing risks to health. Using a food thermometer to check that poultry has reached this temperature is key in managing food safety in meal preparation.