What is the safe internal cooking temperature for poultry?

The safe internal cooking temperature for poultry is 74°C (165°F). This temperature is critical to ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in raw poultry, are effectively killed. Cooking poultry to this temperature not only protects the consumer from foodborne illness but also ensures that the meat is moist and palatable.

Cooking poultry to 74°C (165°F) is recommended by health organizations and food safety guidelines. This temperature helps in achieving a safe level of doneness while also ensuring quality and flavor in the final dish. It’s important to use a reliable food thermometer to check the internal temperature in the thickest part of the meat, avoiding bone, for an accurate reading.

The other temperature options are below the safe threshold established for poultry, which could potentially allow for the survival of pathogens, hence they do not meet the safety standards necessary to prevent foodborne illness.