Final answer:
Poultry, including whole or ground chicken, turkey, or duck, along with stuffings containing meat, casseroles, and reheated leftovers, must reach an internal temperature of 165 degrees Fahrenheit for 15 seconds to be safe from bacteria.
Step-by-step explanation:
The type of food that needs an internal temperature of 165 degrees Fahrenheit for 15 seconds to ensure safety is poultry, including whole or ground chicken, turkey, or duck. This temperature is essential to kill potentially harmful bacteria such as Salmonella and Campylobacter.
In addition to poultry, this temperature guideline also applies to stuffings that contain meat, casseroles, and leftovers that are being reheated. The key to preventing foodborne diseases is to cook foods to their recommended internal temperatures, to use a thermometer to check the internal temperature, and to avoid leaving prepared foods at room temperature for extended periods to prevent bacterial growth.