Final answer:
Poultry should be cooked to a safe minimum internal temperature of 73.9°C (165°F) to kill harmful microorganisms. Using a meat thermometer ensures that this temperature is reached, preventing foodborne illnesses.
Step-by-step explanation:
Poultry should be cooked to a safe minimum internal temperature to ensure that dangerous microorganisms such as bacteria are killed. According to guides by the United States Department of Agriculture (USDA), the minimum internal temperature recommended for cooking poultry is 73.9°C (165°F).
Failure of temperature control can result in rapid bacterial growth in perishable foods, making them unsafe for consumption. Perishable foods, including poultry, should not be kept at temperatures between 4°C (40°F) and 60°C (140°F) for more than two hours. When cooking foods at high temperatures —
Using cooking methods like pressure cooking which reaches temperatures as high as 252°F (122°C) — the cooking time can be significantly reduced. Preventive measures such as thoroughly washing hands after handling raw poultry and cooking all meats to the recommended internal temperatures are the best first-line defenses.