Prevent Salmonella and Campylobacter
The Food Safety and Inspection Service (FSIS) is now advising consumers to cook raw poultry to an internal temperature of 165°F to eliminate pathogens and viruses. According to the FSIS foodborne pathogens, including Salmonella and Campylobacter, are destroyed when poultry is cooked to an internal temperature of 165°F.
Before ordering poultry when eating out, the elderly, those with compromised immune systems, and parents of young children should consider asking how the eating establishment monitors the internal temperature of poultry. Cooking poultry to an internal temperature of 165°F should become the standard at all eating establishments.
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