What is the standard temperature for cooking poultry to ensure it is safe to eat?

The standard temperature for cooking poultry to ensure it is safe to eat is 75°C (165°F). This temperature is crucial because it ensures that harmful bacteria such as Salmonella and Campylobacter, which can be present in raw poultry, are effectively killed. Cooking poultry to this temperature guarantees that it reaches a point where it is safe for consumption, significantly minimizing the risk of foodborne illnesses.

At this temperature, the juices of the poultry run clear, and the meat is no longer pink, indicating that the inside has also reached a safe temperature. This is why food safety guidelines frequently emphasize reaching at least 75°C when preparing poultry. Consistently cooking poultry to this temperature protects public health by ensuring that the food is safe for anyone who consumes it.