What minimum internal temperature should a dish containing ground poultry be cooked to?

The correct minimum internal temperature for cooking ground poultry is 165°F (74°C). Cooking ground poultry to this temperature is crucial for ensuring that harmful pathogens, such as Salmonella and Campylobacter, are effectively killed, thus reducing the risk of foodborne illness.

Ground poultry can be more susceptible to bacteria because the grinding process can spread contaminants throughout the meat. Achieving an internal temperature of 165°F for less than one second is sufficient to ensure food safety. This guideline is based on scientific research regarding the time-temperature relationships necessary for pathogen reduction.

In contrast, other temperatures listed do not meet the safety standards set by food safety organizations. For instance, cooking ground poultry at 150°F for just 1 minute or 145°F for 30 seconds may not effectively eliminate pathogens, leaving the dish potentially unsafe to consume. Similarly, a temperature of 160°F for merely 10 seconds does not meet the stringent requirements necessary for ground poultry either, which is why 165°F is the universally accepted standard for its safe preparation.