What should be the minimum internal cooking temperature for poultry according to food safety standards?

The minimum internal cooking temperature for poultry is established at 165°F to ensure food safety and prevent foodborne illnesses. Cooking poultry to this temperature is critical because it is sufficient to kill harmful bacteria such as Salmonella and Campylobacter, which are often associated with poultry products.

While other temperatures, such as 145°F, 160°F, or 150°F, may be safe for various types of food, they do not guarantee the same level of safety for poultry. Cooking poultry to a lower temperature increases the risk of bacteria surviving and potentially causing illness. Therefore, adhering to the 165°F guideline is essential for the safe preparation and consumption of poultry in any food service operation.