What is the proper internal temperature for cooked poultry to ensure safety?

The proper internal temperature for cooked poultry is 165°F (74°C) because this temperature is necessary to effectively kill harmful bacteria that can be present in poultry, such as Salmonella and Campylobacter. Cooking poultry to this temperature ensures that it is safe to eat and reduces the risk of foodborne illness.

This standard is established based on food safety guidelines that emphasize the importance of cooking poultry thoroughly to prevent any potential health risks associated with undercooked meat. Other temperatures listed, while they may be appropriate for different types of meat or dishes, do not provide the same level of safety assurance specifically for poultry. Achieving the 165°F mark guarantees that the meat is not only safe but also suitable in terms of texture and moisture retention, giving both safety and quality in the cooking process.