What is the minimum cooking temperature for poultry to ensure it's safe to consume?

The minimum cooking temperature for poultry is 165°F (74°C) to ensure it is safe to consume. This temperature is crucial because it is high enough to kill harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. Cooking poultry to this temperature also helps to ensure that any potential pathogens are effectively destroyed, reducing the risk of foodborne illness.

Other temperatures listed, while they may be safe for certain types of meat, do not adequately address the specific pathogens found in poultry. This is why it is essential to adhere to the recommended temperature guideline for poultry to ensure food safety. Proper cooking not only guarantees the safety of the dish but also contributes to maintaining the overall quality and texture of the meat.