What is the safe internal temperature for cooking poultry to reduce the risk of Salmonella?

Cooking poultry to an internal temperature of 165°F is crucial for ensuring food safety and significantly reducing the risk of Salmonella infection. This temperature is scientifically established as the minimum required to effectively kill harmful bacteria, including Salmonella, which can be present in raw or undercooked poultry.

When poultry reaches this temperature, it not only kills bacteria but also ensures that the meat remains juicy and flavorful. Using a food thermometer is the most reliable method to check that the internal temperature has reached this safe level, as color and texture alone can be misleading.

Other temperatures, while closer to being safe, do not guarantee the complete eradication of bacteria like Salmonella. For instance, 145°F and 160°F may be insufficient in certain situations, as these temperatures might not hold bacteria at bay long enough to ensure they are completely killed. Choosing 165°F as the target temperature is a fundamental practice in food safety to protect consumers from foodborne illnesses.