What temperature should poultry be cooked to in order to be safe for consumption?

Cooking poultry to a temperature of 165°F (74°C) is essential for ensuring food safety. This temperature is critical because it is high enough to eliminate harmful bacteria and pathogens, such as Salmonella and Campylobacter, which can cause foodborne illnesses. These bacteria are often found in raw or undercooked poultry, and reaching this internal temperature ensures that the meat is safe to eat.

Cooking poultry to this temperature not only protects health but also guarantees that the meat will be tender and juicy without being overcooked. It is the recommended benchmark by food safety organizations, reflecting the most reliable standard for safe cooking practices. Adhering to this guideline helps minimize the risk associated with poultry consumption, making it a crucial control point in food preparation and service.