What is the optimal internal temperature for cooking poultry to ensure food safety?

The optimal internal temperature for cooking poultry to ensure food safety is 165°F (74°C). This temperature is crucial because it is high enough to effectively kill harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry and can cause foodborne illnesses. Cooking poultry to this internal temperature helps ensure that it is safe to consume.

Heating poultry to 165°F guarantees that the heat penetrates throughout the meat, including any dense parts, to eliminate potential pathogens. This temperature should be maintained for a short period to further ensure safety, as this also allows for the destruction of other microorganisms that can survive at lower temperatures.

Choosing a lower temperature, such as 145°F, 150°F, or 160°F, would not sufficiently eliminate these dangerous bacteria, increasing the risk of foodborne illness. For food safety, particularly with poultry, it's essential to adhere to the recommended temperature of 165°F.