Which temperature is required for cooking poultry to ensure safety?

The required temperature for cooking poultry to ensure safety is 165°F for 15 seconds. This temperature is critical because it effectively eliminates harmful pathogens, such as Salmonella and Campylobacter, which are commonly associated with poultry and can pose serious health risks if consumed.

Cooking poultry to this temperature ensures that the meat is safe to eat by ensuring that it reaches a level where these bacteria are killed, thereby reducing the likelihood of foodborne illnesses. The importance of cooking poultry thoroughly cannot be overstated, as undercooked poultry can lead to severe food safety issues.

The other temperatures mentioned are below the necessary threshold for effectively destroying these pathogens. While cooking at lower temperatures may reduce some bacteria, they do not provide the same level of assurance for safety with poultry, which is why 165°F is the standard recommended by food safety guidelines.