According to standard food safety guidelines, what is the minimum safe internal temperature (measured in degrees Fahrenheit) that all poultry, such as chicken and turkey, must reach to effectively kill harmful bacteria?

💡 Explanation:

Cooking poultry to an internal temperature of 165°F (approximately 74°C) is the standard requirement to ensure the elimination of pathogenic bacteria, such as Salmonella and Campylobacter, which are commonly associated with chicken and turkey.