What is the internal cooking temperature for poultry to ensure safety?

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Multiple Choice

What is the internal cooking temperature for poultry to ensure safety?

Explanation:
Cooking poultry to 165°F internally is the standard that ensures safety because this temperature reliably destroys common pathogens like Salmonella and Campylobacter that can be present in poultry. Checking the thickest part of the meat with a calibrated thermometer and ensuring it reads 165°F confirms that every portion has reached a safe level, even if there are variations in thickness or hot spots. Higher temperatures, such as 170°F, will still be safe but can dry the meat, while lower temperatures like 160°F aren’t consistently safe due to uneven heating. 145°F is not safe for poultry.

Cooking poultry to 165°F internally is the standard that ensures safety because this temperature reliably destroys common pathogens like Salmonella and Campylobacter that can be present in poultry. Checking the thickest part of the meat with a calibrated thermometer and ensuring it reads 165°F confirms that every portion has reached a safe level, even if there are variations in thickness or hot spots. Higher temperatures, such as 170°F, will still be safe but can dry the meat, while lower temperatures like 160°F aren’t consistently safe due to uneven heating. 145°F is not safe for poultry.

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