At what temperature should poultry pieces be cooked for safety?

Cooking poultry pieces to an internal temperature of 74°C (165°F) is essential for ensuring food safety. This specific temperature is the minimum required to effectively kill harmful bacteria such as Salmonella and Campylobacter, which are commonly found in poultry. When poultry reaches this temperature, the proteins inside the meat will denature, and the heat will penetrate sufficiently to eliminate pathogens, significantly reducing the risk of foodborne illness.

The 74°C guideline is supported by food safety authorities, including Health Canada and the United States Department of Agriculture (USDA), emphasizing the importance of using a food thermometer to verify that poultry has reached this safe cooking temperature throughout, particularly in thicker parts of the meat. Cooking to this temperature ensures that juices run clear and the meat is no longer pink, which are visual indicators of doneness but not reliable indicators of safety alone.

In contrast, the other temperature options provided are either not high enough to ensure the destruction of these harmful microorganisms or cannot be used as benchmarks for safe cooking of poultry.