What is the safe minimum internal temperature for cooked poultry?

The safe minimum internal temperature for cooked poultry is 165°F. Cooking poultry to this temperature is essential to ensure that any harmful bacteria, such as Salmonella or Campylobacter, which can be present in raw poultry, are effectively killed. This temperature is recommended by food safety guidelines because it sufficiently reduces the risk of foodborne illness associated with undercooked poultry.

Reaching this internal temperature ensures not only the safety of the food but also helps maintain its quality by ensuring it is thoroughly cooked. Other temperatures listed, while they may be sufficient for other types of meat or food items, do not provide the same level of assurance when it comes to poultry. Therefore, cooking poultry to at least 165°F is a critical practice for food safety.