What is the recommended internal cooking temperature for poultry products?

The recommended internal cooking temperature for poultry products, which is recognized as 165°F (74°C), is crucial for ensuring food safety. This temperature is necessary to effectively kill harmful bacteria such as Salmonella and Campylobacter that can cause foodborne illness. Cooking poultry to this temperature ensures that the meat is not only safe to eat but also meets food safety standards set by health authorities.

Achieving the correct internal temperature is essential for all types of poultry, including chicken, turkey, and duck, regardless of how they are prepared—grilled, roasted, or fried. It's important to use a food thermometer to accurately measure the internal temperature at the thickest part of the meat, avoiding bones, which can provide misleading readings. Cooking poultry to 165°F guarantees that it is safe and minimizes health risks associated with undercooked poultry.