What is the minimum internal cooking temperature for poultry according to food safety guidelines?

The minimum internal cooking temperature for poultry is 165°F. 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 temperature helps reduce the risk of foodborne illness and ensures that the meat is safe for consumption.

Other cooking temperatures, such as 145°F or 160°F, do not guarantee the same level of safety as 165°F for poultry. While these temperatures may be sufficient for other types of meats or certain cuts, they do not apply to all poultry, which requires the higher temperature to ensure safety across various cooking methods and type of poultry. It's important for food safety guidelines to maintain stringent standards for poultry, given its association with serious foodborne pathogens.