Poultry must be cooked to what minimum internal temperature?

Poultry must be cooked to what minimum internal temperature?

• A. 155 F
• B. 165 F
• C. 170 F
• D. 180 F

Answer: (B)

Poultry safety depends on reaching an internal temperature that reliably kills harmful bacteria throughout the meat. The minimum safe internal temperature for poultry is 165°F (74°C). This level is chosen because it quickly destroys common pathogens such as Salmonella and Campylobacter in all parts of the meat and its juices. To check doneness, insert a calibrated thermometer into the thickest part of the poultry, avoiding bones, since bones can conduct heat and give misleading readings. For larger pieces, test in more than one spot to ensure every area reaches 165°F. Once reached, the meat can be removed from heat; it may rise a bit more during resting. Higher temperatures aren’t required for safety and can dry the meat, while lower temperatures aren’t considered safe by standard guidelines.

Poultry safety depends on reaching an internal temperature that reliably kills harmful bacteria throughout the meat. The minimum safe internal temperature for poultry is 165°F (74°C). This level is chosen because it quickly destroys common pathogens such as Salmonella and Campylobacter in all parts of the meat and its juices. To check doneness, insert a calibrated thermometer into the thickest part of the poultry, avoiding bones, since bones can conduct heat and give misleading readings. For larger pieces, test in more than one spot to ensure every area reaches 165°F. Once reached, the meat can be removed from heat; it may rise a bit more during resting. Higher temperatures aren’t required for safety and can dry the meat, while lower temperatures aren’t considered safe by standard guidelines.