The temperature is also lethal for Campylobacter bacteria and avian influenza viruses, the USDA said.īut the USDA announcement says that consumers, "for reasons of personal preference, may chose to cook poultry to higher temperatures." Heating to 165☏ destroys Salmonella, "the most heat resistant pathogen of public health concern in raw poultry," states an NACMCF report issued in March. "The recommendation is based on the best scientific data available and will serve as a foundation for our programs designed to reduce foodborne illness and protect public health," Raymond said. "The Committee was asked to determine a single minimum temperature for poultry at which consumers can be confident that pathogens and viruses will be destroyed," USDA Under Secretary for Food Safety Dr. The guideline is based on advice from the USDA's National Advisory Committee on Microbiological Criteria for Foods (NACMCF). The USDA said it wants to clarify that the key temperature for safety is 165☏. (CIDRAP News) – Cooking poultry to a temperature of 165☏ will ensure it is safe to eat, though higher heat may be desirable for the sake of taste or appearance, the US Department of Agriculture (USDA) announced today.Ĭurrent federal recommendations list various safe cooking temperatures for poultry, including 180☏ for whole chickens and 170☏ for breasts.
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