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USDA lowers minimum endpoint internal temperature for poultryCooking poultry may take a little bit less time now that the minimum endpoint internal temperature has been lowered. The USDA Food Safety and Inspection Service has lowered the recommended minimum endpoint temperature to 165 degrees Fahrenheit, said Barbara Brown, Oklahoma State University Cooperative Extension Service food safety specialist. "The minimum internal temperature requirement was recommended by the National Advisory Committee on Microbiological Criteria for Foods," Brown said. "Based on the best scientific data available, NACMCF determined that the new recommended temperature of 165 degrees for poultry was at a point in which consumers can be confident that pathogens and viruses will be destroyed." Research has shown that foodborne pathogens and viruses such as Salmonella, Campylobacter and the avian influenza virus are destroyed when poultry is cooked to an internal temperature of 165 degrees Fahrenheit. Brown said it is important for consumers to use a meat thermometer to determine exact internal temperature of poultry and other meats as well. In addition, everyone should follow important tips for handling raw poultry. Hands and surfaces should be washed often. Keep raw meat and poultry separated from cooked foods. Be sure to refrigerate and freeze foods promptly. "Although it has been documented that viruses and bacteria are destroyed at the new, lower internal temperature, consumers still may choose to cook poultry to higher temperatures," she said. For more food safety questions call the USDA Meat and Poultry Hotline at 1-888-647-6854 from 9 a.m. to 3 p.m. CST Monday through Friday. Date: 5/25/06
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