Final answer:
The minimum internal temperature for poultry is 74 degrees C (165 degrees F), and it must reach this temperature to safely kill any bacteria. Temperature control is crucial to prevent bacterial growth in foods, which is why proper refrigeration and handling are also necessary.
Step-by-step explanation:
The minimum internal temperature for poultry to be safe for consumption is 74 degrees C (165 degrees F). It is essential that the poultry be held at this temperature for a brief period to ensure that any harmful bacteria are killed. Using a meat thermometer is the most reliable way to check the internal temperature. To prevent the growth and spread of bacteria, it is important to maintain proper temperature control. Foods, including poultry, should not be left at a temperature range between 4 degrees C (40 degrees F) and 60 degrees C (140 degrees F) for more than two hours, as this is the optimal temperature range for bacterial growth. Furthermore, perishable foods should be refrigerated promptly, and food should be kept at safe temperatures until served. When thawing frozen poultry, use methods like refrigerator thawing or microwave thawing rather than leaving it at room temperature.