What is the recommended temperature for cooking poultry to ensure food safety?

The recommended temperature for cooking poultry to ensure food safety is 165°F (74°C). This temperature is critical because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are often found in raw or undercooked poultry. Cooking poultry to this temperature ensures that it is safe for consumption, significantly reducing the risk of foodborne illness.

Cooking poultry at lower temperatures, such as 145°F (63°C) or 155°F (68°C), does not guarantee the elimination of these dangerous pathogens, making these temperatures unsuitable for ensuring food safety. While some meats can be safely cooked at those lower temperatures, poultry requires the higher temperature to achieve safety. Additionally, cooking poultry to 175°F (80°C) is unnecessary as it may lead to overcooking, resulting in dryness and less palatable texture without providing any additional safety benefits. Thus, 165°F (74°C) is the universally accepted temperature for ensuring that poultry is both safe to eat and retains its quality.