What is the minimum safe cooking temperature for poultry?

The minimum safe cooking temperature for poultry is 165°F. This temperature is crucial because it is the level at which harmful bacteria, such as Salmonella and Campylobacter, are effectively killed. Properly cooking poultry to this temperature ensures that it is safe to eat, minimizing the risk of foodborne illnesses.

Reaching 165°F guarantees that all parts of the poultry, including the thickest areas, have been heated sufficiently to destroy pathogens. Additionally, using a food thermometer to check the internal temperature is an important practice in food safety, as it helps confirm that the poultry is cooked to the recommended temperature throughout.

Cooking poultry to a lower temperature, as suggested by the other options, may not adequately eliminate harmful bacteria, and could pose a risk to health. Thus, aiming for this specific temperature is essential for ensuring the safety of poultry dishes.