What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). This temperature is critical because it ensures that any harmful pathogens, such as Salmonella or Campylobacter, which are commonly associated with poultry, are effectively destroyed. Cooking poultry to this temperature helps prevent foodborne illnesses that can result from undercooked chicken and turkey, making it a vital point in food safety and sanitation practices.

Lower temperatures, like 145°F or 155°F, do not provide sufficient heat to eliminate these pathogens, which is why they are not the correct answer. Cooking poultry to at least 165°F is endorsed by health and safety organizations to ensure that the meat is safe for consumption.