Final answer:
Poultry was required to reach an internal temperature of 165 degrees Fahrenheit to ensure safety. Temperatures below this can allow bacteria to multiply rapidly and increase the likelihood of foodborne diseases. Boiling home-canned poultry for 10 minutes can deactivate potential toxins.
Step-by-step explanation:
Until a few months ago, poultry was required to reach a minimal internal temperature of 165 degrees Fahrenheit to ensure it is safe to eat by killing harmful bacteria and reducing the risk of foodborne illness. Failure of temperature control can lead to rapid multiplication of bacteria, especially in the danger zone between 40 and 140 degrees Fahrenheit. To safely consume home-canned foods, such as poultry, the CDC recommends boiling them for 10 minutes to deactivate any potential botulinum toxin.