What is the cooking requirement for poultry according to safety standards?

The cooking requirement for poultry according to safety standards is to reach an internal temperature of 165°F for at least 15 seconds. This temperature is critical for ensuring that harmful pathogens, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed, reducing the risk of foodborne illness.

Reaching 165°F guarantees that the meat is cooked thoroughly while also ensuring that it remains juicy and tender, preventing overcooking. The 15-second duration at this temperature provides a safety margin, allowing for even heat distribution and ensuring that any parts of the poultry that may not have reached the proper temperature during cooking still meet the safety standards.

Other temperatures mentioned in the other choices either do not meet the safety standards of the USDA or represent guidelines for other types of meat rather than poultry. For instance, poultry requires that higher standard of 165°F specifically due to the risks associated with undercooked chicken or turkey.