What is the proper temperature to cook poultry to ensure it is safe?

Cooking poultry to an internal temperature of 165°F (74°C) or higher is essential for ensuring food safety. At this temperature, harmful bacteria, such as Salmonella and Campylobacter, which are often associated with poultry, are effectively killed. This temperature ensures that the meat is safe to consume and helps prevent foodborne illnesses.

While some of the lower temperatures listed might seem sufficient for other types of meat, poultry requires this specific temperature due to the unique risks associated with it. Cooking poultry to the recommended temperature also ensures that the meat retains its quality and is cooked thoroughly, avoiding the risks of undercooking that can lead to health hazards. Additionally, using a food thermometer to check the internal temperature is a best practice that adds an extra layer of assurance regarding the safety of the poultry being served.