What temperature should cooked poultry reach for food safety?

Cooked poultry should reach a minimum internal temperature of 165°F to ensure food safety. This temperature is critical because it effectively kills harmful bacteria and pathogens, such as Salmonella and Campylobacter, which are often associated with poultry products. Cooking poultry to this temperature helps prevent foodborne illnesses, ensuring that any potential contaminants are eliminated.

Reaching 165°F is a standard guideline provided by food safety authorities and is supported by thorough research into foodborne pathogens. This temperature applies to all types of poultry, including chicken and turkey, and should be verified with a food thermometer, aiming for the thickest part of the meat, avoiding bone, as bones can conduct heat and may give a false reading. Thus, achieving this specific temperature is a key aspect of safe food handling practices for poultry.