What is the minimum internal cooking temperature for poultry to ensure its safety?

The minimum internal cooking temperature for poultry, which includes all types of chicken and turkey, is 74°C. This temperature is crucial because it enables the heat to penetrate the meat thoroughly, effectively killing harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. Cooking poultry to this temperature not only ensures food safety but also helps to prevent foodborne illnesses.

To put this into context, while the other temperatures listed might be safe for certain meats or foods, they do not meet the specific requirements established for poultry. For instance, 65°C is appropriate for some types of meat but falls short for poultry, putting it at a higher risk for bacterial survival. The higher temperatures, such as 85°C and 100°C, while also safe, are unnecessarily high for poultry and can lead to overcooking, resulting in a dry texture. Thus, 74°C is the optimal temperature that balances safety and quality for cooking poultry.