What internal temperature must poultry be cooked to in order to kill Salmonella?

Cooking poultry to an internal temperature of 165 degrees Fahrenheit is essential for ensuring food safety, particularly because this temperature is effective in killing harmful bacteria such as Salmonella. Salmonella is a common pathogen that can be present in poultry products, and it poses serious health risks if consumed.

When poultry reaches this specific internal temperature, it ensures not only the destruction of Salmonella but also other potential pathogens that may be present. It's important to use a food thermometer to accurately determine the internal temperature of the poultry, as undercooking might not effectively eliminate these bacteria, leading to foodborne illnesses.

The other temperature options are lower than what is recommended for safe poultry cooking, and therefore, they would not be trusted to completely kill Salmonella or guarantee safety in consumption. Proper cooking at the right temperature is a crucial step in food safety practices that help in preventing foodborne illnesses.