What is the safe cooking temperature for whole poultry?

The safe cooking temperature for whole poultry is 82 degrees Celsius (180 degrees Fahrenheit). This temperature ensures that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, reducing the risk of foodborne illness. Poultry, including chicken and turkey, must reach this temperature to ensure that any pathogens that may be present in the meat are eliminated, allowing it to be safe for consumption.

While other temperatures listed may relate to cooking certain meats, they do not ensure the same level of safety for whole poultry. Poultry requires this higher temperature to account for the denser, larger pieces of meat and bone that may trap heat and harbor bacteria. Cooking whole poultry to the safe temperature helps to ensure that it is cooked evenly and thoroughly throughout, particularly in the thickest parts such as the breast and thigh. This practice is an important aspect of food safety guidelines to protect consumers.