What temperature is required for cooking poultry products?

Cooking poultry products to an internal temperature of 165°F is essential for ensuring that they are safe to eat. This temperature is critical because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. When poultry reaches 165°F, it ensures that the meat is not only safe but also helps to retain its quality and moisture.

In the context of food safety, cooking poultry thoroughly helps to minimize the risk of foodborne illnesses, making it an important practice for anyone handling or preparing food. The USDA guidelines recommend this temperature as a standard to follow to ensure public health safety, especially in food service environments.