What is the minimum internal temperature for poultry to ensure safety?

What is the minimum internal temperature for poultry to ensure safety?

• A. 165°F
• B. 145°F
• C. 180°F
• D. 155°F

Answer: (A)

The key idea is that poultry must reach a high enough internal temperature to kill common pathogens like Salmonella and Campylobacter. The safe minimum is 165 degrees Fahrenheit, measured in the thickest part of the meat away from bone. When the center hits 165°F, any harmful bacteria are destroyed, and the poultry is considered safe to eat. Use a reliable thermometer and test the meat’s center (breast or thigh) to avoid undercooking near bones. After reaching 165°F, you can remove it from heat; carryover cooking may nudge the temperature slightly higher, but you don’t rely on that for safety. The other temperatures won’t guarantee safety for poultry: 145°F is fine for some other meats but not poultry, 155°F is still too low for poultry, and 180°F would be overcooked and dry.

The key idea is that poultry must reach a high enough internal temperature to kill common pathogens like Salmonella and Campylobacter. The safe minimum is 165 degrees Fahrenheit, measured in the thickest part of the meat away from bone. When the center hits 165°F, any harmful bacteria are destroyed, and the poultry is considered safe to eat. Use a reliable thermometer and test the meat’s center (breast or thigh) to avoid undercooking near bones. After reaching 165°F, you can remove it from heat; carryover cooking may nudge the temperature slightly higher, but you don’t rely on that for safety. The other temperatures won’t guarantee safety for poultry: 145°F is fine for some other meats but not poultry, 155°F is still too low for poultry, and 180°F would be overcooked and dry.