What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). This temperature is critical for ensuring that harmful bacteria such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed during the cooking process. Cooking poultry to this temperature helps prevent foodborne illnesses that can result from undercooked meat.

When poultry is cooked to this minimum internal temperature, it reaches a point where the muscle fibers break down, and the meat becomes safe for consumption while also being palatable. Maintaining accurate cooking temperatures is vital in food safety protocols, especially in settings like the Army where ensuring the health and safety of service members is a priority.

Other temperature options, while they may be safe for different types of meat, do not provide the necessary assurance for poultry. Understanding the specific temperature required for poultry reinforces the importance of specialized cooking guidelines in food safety practices.