What is the minimum internal temperature for cooking poultry?

The minimum internal temperature for cooking poultry is 165°F (74°C) because this temperature ensures the destruction of harmful pathogens such as Salmonella and Campylobacter, which can cause foodborne illnesses. Poultry, including chicken and turkey, can harbor these bacteria, and reaching this temperature is critical for food safety.

Cooking poultry to this minimum internal temperature guarantees that it is safe for consumption and reduces the risk of foodborne illnesses. It's essential for both commercial food service operations and home cooking to adhere to this guideline to protect public health. Lower temperatures, although they may be sufficient for other types of meat, do not provide the same level of safety for poultry, which is why it has a higher required temperature.