Which foods require a minimum internal cooking temperature of 165°F?

The requirement for cooking certain foods to a minimum internal temperature of 165°F is critically important for ensuring food safety. Poultry, including whole birds and stuffed meat, is particularly prone to carrying pathogens such as Salmonella and Campylobacter, which can cause serious illness if not properly cooked. Cooking poultry to an internal temperature of 165°F effectively kills these harmful bacteria, reducing the risk of foodborne illness.

In a food safety context, the USDA and health departments have established these cooking temperature guidelines based on extensive research into foodborne pathogens. By reaching this minimum temperature, you ensure that the meat is fully cooked and safe to eat.

Other foods listed, such as ground beef and pork, have their own specific safe cooking temperatures—ground beef typically requires a minimum of 160°F, while pork is safe at 145°F with a rest time. Fish is often considered safe at 145°F as well. Each of these foods has different safety concerns depending on the types of bacteria or parasites they may harbor, which is why the temperatures differ.