What is the internal cooking temperature for poultry to ensure it's safe to eat?

The correct internal cooking temperature for poultry to ensure it is safe to eat is 165 degrees Fahrenheit. This temperature is critical because it effectively kills harmful bacteria, such as Salmonella and Campylobacter, that are often present in raw poultry. Cooking poultry to this temperature ensures that it is safe for consumption, reducing the risk of foodborne illnesses.

While other temperatures may be appropriate for different types of meat, poultry has a specific requirement due to its higher susceptibility to bacterial contamination. For instance, cooking poultry at lower temperatures, such as 145 or 160 degrees Fahrenheit, may not eliminate these dangerous pathogens, posing a health risk. Thus, reaching at least 165 degrees Fahrenheit is essential for food safety in poultry preparation.