To what internal temperature must poultry be cooked to ensure food safety?

Poultry must be cooked to an internal temperature of 165°F to ensure food safety. This temperature is critical because it effectively kills harmful bacteria, such as Salmonella and Campylobacter, which are often associated with raw or undercooked poultry. The USDA established this standard to protect consumers from foodborne illness, as these bacteria can lead to serious health issues.

Cooking poultry to 165°F not only ensures that the meat is safe to eat but also helps maintain its quality and texture. At this temperature, the protein in the meat begins to break down, making the poultry tender and juicy while also removing the potential for harmful pathogens that can survive at lower temperatures.

The other temperature options are insufficient for ensuring food safety when it comes to poultry. Thus, adhering to the 165°F standard is vital for both health and culinary purposes.