What is the recommended cooking temperature for poultry?

The recommended cooking temperature for poultry is 74°C (165°F). This temperature is critical for ensuring food safety, as it is effective in killing harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry products. Cooking poultry to this temperature significantly reduces the risk of foodborne illnesses, ensuring that the meat is safe to eat.

Cooking poultry to a temperature lower than 74°C does not guarantee that all pathogens are destroyed, potentially leading to foodborne illness. While cooking at higher temperatures, such as 80°C (176°F) or 90°C (194°F), may also ensure safety, these temperatures are either unnecessarily high for basic cooking or may result in a loss of moisture and tenderness in the meat. Hence, the most effective and safe cooking temperature for poultry is 74°C (165°F).