What is the safe internal cooking temperature for poultry?

The correct safe internal cooking temperature for poultry is 74°C (165°F). Cooking poultry to this temperature ensures that it is safe to eat by effectively killing harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry products.

This temperature is recommended by food safety authorities because it protects against foodborne illness. When poultry reaches this internal temperature, the proteins in the meat also begin to break down, making it more tender and palatable.

For other temperatures listed, they either fall short of the necessary level to eradicate pathogens or exceed optimal cooking points, which may impact the texture and quality of the meat. Therefore, adhering to the guideline of 74°C (165°F) is crucial for both safety and quality when preparing poultry dishes.