What is the minimum internal cooking temperature for poultry, including whole birds and leftovers, for 15 seconds?

• A. 155°F (68°C) for 15 seconds
• B. 165°F (74°C) for 15 seconds
• C. 145°F (63°C) for 15 seconds
• D. 170°F (77°C) for 15 seconds

Answer: (B)

Poultry must reach a high enough internal temperature to kill harmful bacteria like Salmonella. The minimum safe internal temperature for poultry, including whole birds and leftovers that are reheated, is 165°F (74°C) and it must be held for at least 15 seconds. This temperature is chosen because it reliably inactivates pathogens throughout the thickest parts of the meat, not just the surface. When checking, insert a calibrated thermometer into the thickest part of the meat, away from bone, and ensure it reads 165°F for the full 15-second hold. Other temperatures are used for different foods (for example, some meats have lower targets), but they don’t apply to poultry.