Final answer:
To ensure the safety of cooked poultry, it must reach a minimum internal temperature of 165°F for at least 15 seconds. The use of a meat thermometer is recommended to verify that this temperature is achieved, and proper temperature control for cooking and storing food is critical to prevent foodborne diseases.
Step-by-step explanation:
The minimum internal temperature for safely cooking poultry, including whole or ground chicken, turkey, and duck, is 165°F for 15 seconds. This safety guideline is essential for killing any potential bacteria present in the meat. Using a meat thermometer is the best method to ensure that these temperatures are accurately reached. Foods such as poultry must be cooked to the correct temperature to prevent foodborne illness; bacteria like Campylobacter and Salmonella are particularly notable in raw or undercooked poultry.
Failure to maintain appropriate cooking, refrigeration, and reheating temperatures may provide conditions favorable for bacteria to multiply, which increases the risk of foodborne diseases. Thus, the temperature control is crucial for food safety. The guidance listed in resources such as USDA documentation and food safety recommendations indicates specific temperatures for various cooking methods, including baking, roasting, boiling, and pressure canning, to ensure the safe consumption of food.
Make sure to keep refrigerated foods below 4°C (40°F) and frozen foods below −18°C (0°F) to inhibit bacterial growth.Pressure cooking can reach temperatures as high as 116Ç (240°F), which is high enough to kill C. botulinum endospores, a concern when canning low-acid foods at home.