What is the minimum internal temperature for poultry?

What is the minimum internal temperature for poultry?

• A. 150 degrees F
• B. 165 degrees F
• C. 145 degrees F
• D. 170 degrees F

Answer: (B)

The important idea is that poultry must reach a high enough internal temperature to destroy harmful bacteria that can be present, such as Salmonella and Campylobacter. The minimum safe internal temperature for poultry is 165 degrees Fahrenheit, and reaching that heat throughout the meat ensures everything, including the thickest parts, is safe to eat. To verify this, use a calibrated thermometer and check the innermost part of the thickest portion of the meat—typically the breast, thigh, and, for whole poultry, the wing joint. Make sure the thermometer isn’t touching bone, and confirm that all these areas reach 165°F. Lower temperatures may not reliably kill the pathogens, while a higher temperature (like 170°F) is not necessary to be safe and can dry out the meat. So 165°F is the standard minimum for poultry.

The important idea is that poultry must reach a high enough internal temperature to destroy harmful bacteria that can be present, such as Salmonella and Campylobacter. The minimum safe internal temperature for poultry is 165 degrees Fahrenheit, and reaching that heat throughout the meat ensures everything, including the thickest parts, is safe to eat.

To verify this, use a calibrated thermometer and check the innermost part of the thickest portion of the meat—typically the breast, thigh, and, for whole poultry, the wing joint. Make sure the thermometer isn’t touching bone, and confirm that all these areas reach 165°F.

Lower temperatures may not reliably kill the pathogens, while a higher temperature (like 170°F) is not necessary to be safe and can dry out the meat. So 165°F is the standard minimum for poultry.