Final Answer:
When cooking poultry, it should reach an internal temperature of 165°F for 15 seconds. This guideline, recommended by health authorities, ensures the thorough elimination of harmful bacteria, safeguarding against foodborne illnesses and promoting food safety.Option C
Step-by-step explanation:
The recommended internal temperature for poultry is crucial to ensure the safety of the meat by eliminating harmful bacteria like Salmonella and Campylobacter. The option C, 165°F for 15 seconds, aligns with the food safety guidelines established by health authorities such as the U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA). This temperature is considered effective in destroying pathogens, providing a margin of safety for consumers.
Cooking poultry to an internal temperature of 165°F is based on scientific research and food safety standards. At this temperature, harmful bacteria are rapidly killed, minimizing the risk of foodborne illnesses. The duration of 15 seconds ensures that the entire portion of the poultry reaches the recommended temperature. Adhering to these guidelines is essential in preventing foodborne illnesses and ensuring that poultry is safe for consumption.
In conclusion, selecting the option C, 165°F for 15 seconds, reflects the consensus among health authorities regarding the safe cooking temperature for poultry. It is a crucial practice for home cooks and professional chefs alike to follow these guidelines meticulously, promoting food safety and preventing the potential health risks associated with undercooked poultry.