Which type of food must be cooked to at least 165 F?

Cooking food to the proper temperature is crucial for ensuring safety and preventing foodborne illnesses. Poultry, including chicken and turkey, as well as any stuffing made with poultry, must be cooked to a minimum internal temperature of 165°F. This temperature is necessary to kill harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry products.

In contrast, while ground beef needs to be cooked to at least 160°F to be considered safe, and pork and fish have different safe cooking temperatures (145°F for both), the specific requirement for poultry at 165°F is especially important due to the risk of serious foodborne diseases associated with undercooked poultry. Ensuring all poultry products reach this temperature is a critical part of food safety protocols.