What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C) because this temperature ensures that any harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature not only makes it safe to consume, but it also helps to ensure that the meat remains juicy and palatable.

At 165°F, the meat fibers begin to break down, which contributes to optimal tenderness while also ensuring that the poultry has reached a safe level of doneness. This temperature guideline is crucial in food safety practices to prevent foodborne illnesses.

Understanding the importance of this cooking temperature helps in maintaining safe food handling practices in any food service environment. It’s also vital for compliance with health regulations and standards set forth by food safety authorities.