What is the safe minimum internal cooking temperature for poultry?

The safe minimum internal cooking temperature for poultry is 165 degrees F. This temperature is crucial for ensuring that harmful bacteria such as Salmonella and Campylobacter, which can be present in raw poultry, are effectively destroyed. Cooking poultry to this temperature helps to ensure food safety and reduces the risk of foodborne illness. It is recommended by food safety authorities such as the USDA to guarantee that the meat is safe for consumption.

While the other temperatures listed may be appropriate for different types of food or may represent different stages of doneness, they do not provide the same level of food safety assurance for poultry. Cooking poultry to any temperature below 165 degrees F can result in undercooked meat, which may harbor pathogens that could lead to health risks.