Final answer:
The USDA-recommended safe minimum internal temperature for poultry is 165°F. Using a thermometer to ensure poultry has reached this temperature is vital for food safety, as it prevents bacterial infections from pathogens like Salmonella.
Step-by-step explanation:
The USDA recommends a safe minimum internal temperature for all poultry at 165°F. This temperature is crucial to ensure that any harmful bacteria, such as Salmonella and Campylobacter, are destroyed, reducing the likelihood of foodborne disease. It's important to use a thermometer to verify that poultry has reached this safe minimum internal temperature during cooking.
Particularly, foods contaminated with bacteria should never be within the danger zone of 40°F to 140°F for more than two hours. This range is where bacteria can multiply rapidly and possibly lead to foodborne illnesses. Therefore, maintaining the right cooking and refrigeration temperatures is essential for food safety. For additional safety, the USDA and the CDC provide guidance on preventing bacterial growth in food. They recommend keeping refrigerated foods at or below 40°F and using a thermometer to check for safe cooking temperatures, ensuring foods reach a temperature high enough to kill bacteria.