What is the internal cooking temperature for poultry to ensure safety?

Poultry must be cooked to an internal temperature of 165°F for at least 15 seconds to ensure that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, thereby preventing foodborne illness. This temperature is critical because poultry can harbor pathogens that pose significant health risks if not adequately cooked.

Cooking poultry to this temperature ensures that it is safe to eat; it allows for the destruction of these bacteria, providing a buffer against potential illness. The time factor is also important because maintaining this temperature for at least 15 seconds further ensures that any bacteria present within the meat are eliminated, contributing to overall food safety.

Other temperature standards presented in the options do not meet the safety requirements for poultry. While lower temperatures might still cook the meat to a point where it may be palatable, they may not eliminate all pathogenic microorganisms effectively, which is why adhering to the recommended cooking temperature is paramount for poultry preparation.