At what temperature should cooked poultry reach for safe consumption?

Cooked poultry should reach a minimum internal temperature of 165°F (74°C) for safe consumption. This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed.

When poultry reaches this temperature, it is considered safe to eat, reducing the risk of foodborne illness. This guideline is supported by food safety authorities, including the USDA, which recommend this temperature as the threshold necessary to mitigate potential health risks.

Cooking poultry to this temperature also helps in retaining the moisture and overall quality of the meat, ensuring it is not only safe but also palatable. Other temperatures listed are higher than what is required for safe consumption, which could lead to dryness or overcooking of the meat. Thus, achieving an internal temperature of 165°F is key for both safety and quality in prepared poultry dishes.