What is the minimum internal temperature that poultry should be cooked to?

Cooking poultry to a minimum internal temperature of 165°F (74°C) is critical for ensuring food safety. This temperature is established as the point where harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature helps to eliminate the risk of foodborne illness and ensures that the meat is safe to eat.

Reaching 165°F also means that the meat will be fully cooked through, resulting in improved texture and taste. It's important to use a reliable meat thermometer to measure the temperature at the thickest part of the bird, avoiding areas near the bone, to ensure accuracy.

Other temperatures listed in the options, while they may be sufficient for other types of meat, do not provide the same level of safety for poultry. Therefore, adhering to the guideline of cooking poultry to 165°F is essential for public health and safety standards in food preparation.