What is the correct cooking temperature for stuffed poultry or stuffing containing fish?

The correct cooking temperature for stuffed poultry or stuffing containing fish is 165°F for at least 15 seconds. This temperature is vital to ensure that harmful bacteria and pathogens are effectively killed, ensuring food safety. Stuffed poultry can create an environment where bacteria can thrive, especially if the stuffing is not cooked to the appropriate temperature.

Cooking to 165°F not only guarantees that the poultry itself is cooked thoroughly but also ensures that the stuffing reaches a safe temperature throughout. This is particularly important when poultry is involved, as it is prone to pathogens such as Salmonella and Campylobacter, which can be present in raw chicken and turkey.

Other temperatures, such as 145°F, 155°F, and 160°F, do not reach the necessary threshold to ensure food safety for stuffed items in the same way. For meats and poultry, it is crucial to follow the most stringent guidelines to protect against foodborne illnesses, especially when stuffing is involved.