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The minimum internal temperature for cooking poultry is crucial for ensuring food safety and mitigating the risk of foodborne illnesses, particularly those caused by bacteria like Salmonella and Campylobacter. Cooking poultry to an internal temperature of 165 degrees Fahrenheit for at least 15 seconds effectively kills harmful pathogens that might be present. This temperature ensures that the meat reaches a point where the internal tissues are hot enough to eliminate bacteria, providing a safe eating experience.

The specified time of 15 seconds at this temperature is also important as it allows for the consistent heat penetration throughout the poultry, ensuring thorough cooking. This safety threshold is recommended by food safety guidelines, such as those provided by the USDA, to protect public health.