What is the correct internal temperature for poultry to be considered safe?

The correct internal temperature for poultry to be considered safe is 165°F (74°C). This temperature is important for ensuring that any harmful bacteria, such as Salmonella or Campylobacter that can cause foodborne illness, are effectively killed. Cooking poultry to this temperature reduces the risk of foodborne illnesses associated with undercooked poultry.

The U.S. Department of Agriculture (USDA) specifies this temperature as the minimum safe cooking temperature to ensure that all parts of the poultry have reached a sufficient heat level to eliminate potential pathogens. It is crucial for chefs and home cooks alike to adhere to this guideline to promote food safety.

Other temperatures listed, while they may be associated with cooking poultry, do not guarantee the same level of safety. For instance, 145°F and 155°F may not be high enough to ensure that all harmful microorganisms have been destroyed, which is why they are not considered safe cooking temperatures for poultry. While 180°F is higher than necessary, it may lead to dry meat, which is why the established guideline rests at 165°F.