What type of meat must be cooked to an internal temperature of 165°F?

The internal temperature of 165°F is specifically set for poultry, which includes chicken, turkey, and duck, among others. Cooking poultry to this temperature is crucial for food safety, as it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are often found in raw poultry, are effectively killed. This temperature guideline is established by food safety authorities to help prevent foodborne illness and ensure that the meat is safe to consume.

While other types of meat like pork, beef, and lamb have different recommended cooking temperatures—pork typically requires 145°F, beef varies widely depending on the cut and desired doneness, and lamb is generally safe at 145°F as well—poultry is the only type of meat that must reach 165°F to be considered safe for consumption.