What is the safe minimum cooking temperature for poultry?

The safe minimum cooking temperature for poultry is 165°F. This temperature is critical to ensure that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. Cooking poultry to this temperature helps to achieve food safety standards and significantly reduces the risk of foodborne illnesses associated with undercooked poultry.

Properly cooking poultry at this minimum temperature ensures that the meat reaches a level where it's safe to consume, protecting against potential health risks. It's important to use a reliable cooking thermometer to check the internal temperature in the thickest part of the meat, away from bones, to confirm that it has reached 165°F. This practice is essential for maintaining food safety in any kitchen setting.