What is the proper temperature to cook poultry to ensure it is safe to eat?

Cooking poultry to a minimum internal temperature of 165°F is essential for ensuring it is safe to eat. This temperature is crucial because it effectively kills harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illness. These pathogens are commonly found in raw poultry, and thorough cooking is necessary to eliminate any risk associated with consumption.

Cooking poultry to this temperature also helps to ensure that the meat is tender and retains its juiciness while achieving the desired flavor. While other temperatures, such as 140°F, 150°F, and 180°F, may be mentioned in the context of cooking, they do not guarantee the same level of safety as 165°F. For instance, poultry cooked to lower temperatures can allow bacteria to survive, increasing the risk of food poisoning. Thus, the 165°F guideline is a critical standard in food safety practices.