Which of the following should be cooked to a minimum internal temperature of 74°C (165°F)?

Cooking poultry to a minimum internal temperature of 74°C (165°F) is crucial for ensuring food safety. This temperature is necessary to effectively kill harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry. Undercooking poultry increases the risk of foodborne illnesses, making it essential to reach this specific temperature.

In contrast, while ground beef should be cooked to a minimum internal temperature of 71°C (160°F) to eliminate E. coli and other pathogens, and fish is typically safe at a lower temperature of 63°C (145°F), poultry's higher required temperature reflects its increased risk for specific bacteria. Eggs, on the other hand, should be cooked until both the white and yolk are firm, typically around 70°C (158°F), to ensure that any potential Salmonella bacteria are destroyed.

Understanding these specific temperature guidelines helps improve food safety practices and reduce the likelihood of foodborne illness.