What is the safe cooking temperature for poultry products?

The safe cooking temperature for poultry products is established at 165 degrees Fahrenheit. This temperature ensures that harmful bacteria, such as Salmonella and Campylobacter, which are often present in raw poultry, are effectively killed, thus preventing foodborne illnesses.

When poultry is cooked to this specified temperature, it guarantees that the meat throughout reaches a level sufficient to eliminate any pathogens. The USDA emphasizes this cooking temperature as essential for safety, and it applies to all types of poultry, including chicken and turkey.

Other temperatures listed are insufficient for ensuring the safety of poultry products, as they do not guarantee complete destruction of harmful microorganisms. Cooking poultry at lower temperatures may increase the risk of foodborne illnesses.