Poultry and poultry products are required to be cooked to what minimum internal temperature?

Poultry and poultry products must be cooked to a minimum internal temperature of 165°F to ensure they are safe for consumption. Cooking poultry to this temperature effectively kills harmful bacteria such as Salmonella and Campylobacter, which can cause foodborne illnesses.

This temperature is based on guidelines from food safety authorities, which emphasize the importance of thorough cooking to eliminate pathogens that may be present in raw poultry. Achieving the minimum internal temperature of 165°F also guarantees that the meat is cooked evenly, ensuring that all parts of the poultry are safe to eat.

While other temperatures listed might be sufficient for some types of meat, only 165°F provides the necessary assurance for poultry products. This standard applies universally, regardless of the cooking method chosen, whether baking, frying, or grilling. Thus, cooking poultry to 165°F is critical for maintaining food safety and preventing foodborne illnesses.