Poultry and stuffed meats should be cooked to an endpoint temperature of what?

Cooking poultry and stuffed meats to an endpoint temperature of 165 degrees F for a minimum of 15 seconds is essential for food safety. This temperature ensures that harmful bacteria, such as Salmonella and Campylobacter, which commonly inhabit poultry, are effectively killed, reducing the risk of foodborne illnesses. The 15-second holding time at this temperature helps to ensure thorough cooking and enhances safety, particularly in stuffed meats where bacteria can be trapped in the center.

Proper cooking temperatures are critical in the prevention of foodborne diseases, and the 165 degrees F requirement is in line with guidelines from food safety authorities. Other options, although related to safe cooking practices, do not meet the required temperature for poultry and stuffed meats, which are particularly susceptible to contamination.