What is the recommended safe minimum internal temperature for poultry?

The recommended safe minimum internal temperature for poultry is 165°F (74°C). This temperature is crucial for ensuring that any harmful bacteria, such as Salmonella or Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature not only ensures food safety but also helps to retain moisture and enhance the overall quality of the dish.

It is important to note that while other temperatures listed might be relevant for different types of meat or cooking methods, they do not provide the same level of safety for poultry. For instance, while 145°F and 150°F can be safe for certain cuts of meat, they are not sufficient for poultry to guarantee the destruction of pathogens. Similarly, while 180°F is generally higher than necessary, cooking poultry to that temperature can lead to dryness, making it less enjoyable to eat.

By adhering to the safe minimum internal temperature of 165°F, culinary specialists can ensure the welfare of those consuming the dish, align with food safety protocols, and maintain a high standard of culinary practice.