What is the standard safe minimum internal temperature for cooked poultry?

The standard safe minimum internal temperature for cooked poultry is 165°F (74°C). This temperature is critical to ensure that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in raw poultry, are effectively killed, reducing the risk of foodborne illness. Cooking poultry to this temperature guarantees that the meat is safe to eat while maintaining quality and moisture.

While other temperatures may be higher, cooking poultry to 165°F is recognized by food safety guidelines as the minimum required to ensure the safety of the food. Cooking at lower temperatures may not adequately kill bacteria, increasing the risk of illness. Similarly, while higher temperatures may also ensure safety, they can result in overcooking. Therefore, 165°F strikes the right balance between safety and quality in cooking poultry.