What cooking temperature should be reached for poultry to ensure all microorganisms are killed?

What cooking temperature should be reached for poultry to ensure all microorganisms are killed?

• A. 165 degrees Fahrenheit
• B. 145 degrees Fahrenheit
• C. 180 degrees Fahrenheit
• D. 135 degrees Fahrenheit

Answer: (A)

The important idea is that poultry must reach a high enough internal temperature to reliably kill pathogens. Reaching 165°F inside the meat ensures heat inactivates common bacteria like Salmonella throughout the poultry, not just on the surface. To verify, check the thickest part with a calibrated thermometer and confirm it reads 165°F, avoiding bone. Temperatures lower than that, such as 145°F or 135°F, aren’t sufficient to guarantee safety for poultry. A higher temperature like 180°F is safe but can dry out the meat and isn’t required for safety. So, 165°F is the safe, recommended target.

The important idea is that poultry must reach a high enough internal temperature to reliably kill pathogens. Reaching 165°F inside the meat ensures heat inactivates common bacteria like Salmonella throughout the poultry, not just on the surface. To verify, check the thickest part with a calibrated thermometer and confirm it reads 165°F, avoiding bone. Temperatures lower than that, such as 145°F or 135°F, aren’t sufficient to guarantee safety for poultry. A higher temperature like 180°F is safe but can dry out the meat and isn’t required for safety. So, 165°F is the safe, recommended target.