At what internal temperature is poultry considered safe to consume?

The safe internal temperature for consuming poultry is 165°F (74°C). This temperature is crucial for ensuring that any harmful bacteria, such as Salmonella or Campylobacter, which can be present in raw poultry, are effectively destroyed. Cooking poultry to this specific temperature ensures food safety, reducing the risk of foodborne illnesses. The USDA recommends this temperature as it guarantees that the meat reaches a point where it is safe to eat.

Temperatures lower than 165°F, such as 150°F or 140°F, may not effectively kill harmful pathogens, thus posing a health risk. While cooking poultry to 180°F is also safe, it can result in drier meat, which is not usually desirable for taste and texture. Therefore, the standard of 165°F is optimal, balancing both safety and quality.