Poultry must be cooked to a minimum internal temperature of 165°F (74°C) to ensure that harmful pathogens such as Salmonella and Campylobacter, which can cause foodborne illness, are effectively destroyed. Cooking poultry to this temperature guarantees that the meat is safe to consume, as it ensures that the internal temperature has reached a point where bacteria cannot survive.
This temperature is supported by food safety guidelines issued by reputable organizations such as the USDA (United States Department of Agriculture), which emphasizes that this is the safest practice for cooking all poultry products, including whole birds and ground poultry. Following this guideline helps to prevent the risk of foodborne illnesses associated with undercooked poultry.
Lower temperatures, such as those listed in the other options, do not provide sufficient assurance that pathogens have been eliminated, which is why they fall short of the recommended safety standard for poultry cooking.