What should be the minimum internal temperature for cooking poultry?

The minimum internal temperature for cooking poultry is 165°F (74°C) to ensure that harmful bacteria such as Salmonella and Campylobacter are destroyed. Poultry, including chicken and turkey, can harbor these pathogens, which can lead to foodborne illnesses if not cooked properly. Cooking poultry to this temperature ensures safety by effectively killing bacteria and preventing food poisoning.

Each of the other temperatures provided may be safe for different types of meats, but they do not meet the specific guidelines established for poultry. Since poultry requires a higher minimum temperature to ensure complete safety, cooking it to anything lower than 165°F could leave harmful bacteria viable, posing a risk to health. Thus, the correct answer emphasizes the importance of thorough cooking to ensure food safety.