What is the safe minimum internal temperature for ground poultry?

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Multiple Choice

What is the safe minimum internal temperature for ground poultry?

Explanation:
Ground poultry must reach 165°F to be considered safe. Grinding distributes any bacteria present throughout the product, so pathogens aren’t confined to the surface and can be inside the meat. Heating to 165°F ensures the heat penetrates to the center and effectively destroys harmful bacteria such as Salmonella and Campylobacter. Check the thickest part with a calibrated thermometer, inserting it without touching bone or the pan. This temperature is the minimum required for safety; cooking to higher temperatures is still safe but not necessary for safety, and would just affect quality if kept longer.

Ground poultry must reach 165°F to be considered safe. Grinding distributes any bacteria present throughout the product, so pathogens aren’t confined to the surface and can be inside the meat. Heating to 165°F ensures the heat penetrates to the center and effectively destroys harmful bacteria such as Salmonella and Campylobacter. Check the thickest part with a calibrated thermometer, inserting it without touching bone or the pan. This temperature is the minimum required for safety; cooking to higher temperatures is still safe but not necessary for safety, and would just affect quality if kept longer.

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