What is the safe temperature range for cooking poultry?

The safe temperature for cooking poultry is 165°F (73.9°C) or higher. This temperature is critical because it ensures that harmful pathogens, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this specific temperature provides a margin of safety, allowing for thorough cooking that reduces the risk of foodborne illness.

While the other temperatures listed may be safe for different types of food, they do not meet the specific guideline established for poultry. Achieving the correct internal temperature is essential for maintaining food safety and preventing health risks associated with undercooked poultry. Properly measuring the temperature with a food thermometer inserted into the thickest part of the meat ensures that all parts of the poultry reach a safe cooking temperature.