Foods like poultry, stuffed foods, and reheated foods must reach an internal temperature of what?

The requirement for foods like poultry, stuffed foods, and reheated foods to reach an internal temperature of 165°F is critical for ensuring food safety. This temperature is established to effectively kill harmful bacteria and pathogens that may be present in these particular types of food.

Poultry, which includes chicken, turkey, and other birds, is known to harbor bacteria such as Salmonella and Campylobacter, which can cause serious illness. Cooking poultry to an internal temperature of 165°F ensures that it is safe to eat. Stuffed foods, which can trap moisture and provide an ideal environment for bacteria to grow, also must reach this temperature to ensure that both the stuffing and the food surrounding it are safe. Additionally, reheated foods should be brought to this temperature to eliminate any bacteria that may have developed during storage.

Meeting the 165°F guideline during cooking and reheating is a best practice in culinary safety, helping to prevent foodborne illnesses and ensuring that food is not only safe but also of high quality for consumption.