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The minimum internal cooking temperature for poultry is specified as 165°F to ensure that it is safe for consumption. This temperature is critical because it effectively kills harmful bacteria such as Salmonella and Campylobacter that can be present in poultry products. Cooking poultry to this temperature reduces the risk of foodborne illness significantly.

When poultry reaches 165°F, it indicates that it has been cooked thoroughly enough to eliminate pathogens, making it safe to eat. This standard is set by organizations like the USDA to provide guidance for the safe preparation of food in both commercial and residential kitchens. Therefore, cooking poultry to this minimum temperature is a fundamental practice in food safety.