Spice Up Your Skills with the Culinary Medicine Specialist Exam 2026 – Cooking Up a Healthier Future!

Poultry must be cooked to an internal temperature of 165°F to ensure that it is safe to eat. This temperature is critical for the destruction of harmful bacteria, such as Salmonella and Campylobacter, which can be present in chicken and turkey. Cooking poultry to this temperature allows for the safe consumption of these meats, significantly reducing the risk of foodborne illnesses.

Reaching 165°F also ensures that the meat retains its moisture and texture, making it more enjoyable to eat. Using a food thermometer to check the internal temperature in the thickest part of the meat, avoiding bones, is the most reliable method to verify that it has reached this safe temperature.

Cooking to temperatures lower than 165°F may not effectively eliminate pathogens, leading to potential health risks. Therefore, for food safety and quality, cooking poultry to an internal temperature of 165°F is essential.