What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 74°C (165°F) because this temperature is necessary to ensure that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. Cooking poultry to this temperature ensures that it is safe to eat and reduces the risk of foodborne illness. This standard is established by food safety regulatory bodies to protect public health and is particularly important because poultry is highly susceptible to these pathogens.

Choosing a temperature lower than 74°C increases the risk of not fully cooking the meat, potentially allowing bacteria to survive, which could lead to food poisoning. Therefore, adhering to the specific recommended internal temperature is critical for safely preparing poultry and ensuring that it is safe for consumption.