What is the correct minimum internal cooking temperature for poultry to ensure it is safe to eat?

The minimum internal cooking temperature for poultry is set at 165°F to ensure that it is safe to eat. This specific temperature is crucial because it effectively destroys any harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry products. Cooking chicken, turkey, or duck to at least this temperature ensures that the meat is cooked thoroughly, eliminating health risks to consumers.

Adhering to this temperature guideline is fundamental in food safety practices, as undercooking poultry can lead to foodborne illnesses. The recommendation to reach 165°F applies to all parts of the bird, including both white and dark meat, ensuring that the entire product is safe for consumption. Maintaining proper cooking temperatures is a key aspect of food safety management, whether in a commercial kitchen or home cooking.