What is the recommended internal temperature for cooked poultry?

The recommended internal temperature for cooked poultry is 165°F. Cooking poultry to this temperature ensures that it is safe to eat by effectively killing harmful pathogens such as Salmonella and Campylobacter, which can be present in raw poultry. Reaching this temperature guarantees that the meat is safe for consumption and reduces the risk of foodborne illnesses.

Poultry, including chicken, turkey, and other birds, can harbor bacteria that can lead to severe illness if not properly cooked. The 165°F threshold is established by food safety organizations to ensure sufficient heat penetration throughout the meat, eliminating the risk of these pathogens surviving.

While lower temperatures can be safe for some foods, poultry's specific structure and the types of bacteria involved necessitate this higher internal temperature. This is why cooking poultry to 165°F is a crucial aspect of proper food safety practices.