What is the safe minimum internal cooking temperature for poultry?

The safe minimum internal cooking temperature for poultry is 165°F (74°C). This temperature is critical as it ensures that harmful pathogens such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed, thereby reducing the risk of foodborne illness. Cooking poultry to this temperature guarantees that the meat is safe to eat, regardless of the method of cooking used, whether it be roasting, grilling, or frying.

Uniformly achieving this temperature across the entire piece of poultry, especially in thicker parts, is essential to ensure that all potential contaminants are eliminated. Using a food thermometer to check the internal temperature is the best practice for ensuring that poultry has reached the correct cooking temperature. Adhering to these guidelines is fundamental in food safety, particularly in preventing foodborne diseases that can stem from undercooked poultry.