Which item must be cooked to a minimum of 165°F?

Poultry must be cooked to a minimum internal temperature of 165°F to ensure that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking meat to this temperature is crucial for food safety, as these pathogens can cause severe foodborne illnesses.

Cooking poultry to this temperature also ensures that the meat reaches a point where it is tender, juicy, and safe for consumption. The USDA recommends this temperature as a standard guideline to minimize the risk of foodborne illness, especially when serving vulnerable populations such as children, the elderly, and those with weakened immune systems.

Other items, while still needing to be cooked to their respective safe temperatures, require different cooking benchmarks that are specific to the type of protein and risks involved. For example, ground beef should be cooked to at least 160°F, fish varies around 145°F, and shell eggs should be cooked until the yolk and white are firm, but these specifications differ from poultry’s 165°F requirement.