At what temperature should poultry be cooked to ensure safety?

Cooking poultry to an internal temperature of 165°F is essential for food safety because this temperature effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. These bacteria can cause severe foodborne illnesses if ingested. At 165°F, the muscles and tissues of the poultry are heated enough so that pathogens are destroyed quickly, while ensuring that the meat remains safe to eat and is pleasant in texture.

Other temperatures listed do not adequately ensure safety. For instance, 145°F is appropriate for certain cuts of meat like steaks or chops but is not sufficient for poultry. Similarly, 155°F may reduce bacterial load but is still below the recommended threshold for poultry consumption. Cooking at 135°F is too low to ensure safety, as it might not destroy all pathogens. Thus, 165°F is the scientifically supported standard for poultry to ensure it is safe for consumption.