What is the acceptable internal temperature for cooked poultry?

The acceptable internal temperature for cooked poultry is 165°F (74°C). This temperature is crucial because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are often present in raw poultry, are effectively killed, making the food safe for consumption. Cooking poultry to this recommended temperature minimizes the risk of foodborne illnesses, which can arise from undercooked poultry.

While other temperatures mentioned, like 145°F (63°C), 155°F (68°C), and 175°F (79°C), may be suitable for different types of meats or for certain cooking methods, 165°F is the specific guideline set by food safety authorities for poultry. Cooking to this temperature helps ensure that the meat is both safe and properly cooked, maintaining its quality and juiciness without the risk associated with bacteria that may survive at lower temperatures.