What is the maximum internal temperature for cooking poultry to ensure safety?

The maximum internal temperature for cooking poultry to ensure safety is 165°F (74°C). Cooking poultry to this temperature is crucial because it ensures that harmful bacteria such as Salmonella and Campylobacter, which can be present in raw poultry, are effectively killed. The Centers for Disease Control and Prevention (CDC) and the United States Department of Agriculture (USDA) specify this temperature as the minimum required to make poultry safe for consumption.

Cooking poultry to 165°F guarantees that the entire bird reaches this temperature, and it is essential not only for whole chickens and turkeys, but also for ground poultry products. This temperature allows for a margin of safety, accounting for variations in cooking times and methods.

If poultry is cooked to lower temperatures, there remains a risk that pathogenic microorganisms may survive, leading to foodborne illnesses. Therefore, using 165°F as a cooking standard is an important food safety guideline that should be strictly followed in any food service or home kitchen situation.