Which option lists the safe temperature for poultry and stuffed meats?

Which option lists the safe temperature for poultry and stuffed meats?

• A. 165 Degrees for Less Than One Second
• B. 130 Degrees for 112 Minutes
• C. 145 Degrees for 15 Seconds
• D. 155 Degrees for 17 Seconds

Answer: (A)

Poultry and stuffing must reach an internal temperature of 165°F to be safe, because at that temperature harmful bacteria are rapidly killed. The idea is that the kill happens as soon as the center hits 165°F, so you don’t need to hold the temperature for a long time—the measurement just has to reach that level. The other options don’t fit because they propose temperatures that are either too low for poultry or apply to different kinds of meat: 130°F held for a long time isn’t sufficient to guarantee safety in poultry; 145°F for 15 seconds is typical for beef, pork, or lamb cuts; 155°F for 17 seconds is a guideline often used for ground meats.

Poultry and stuffing must reach an internal temperature of 165°F to be safe, because at that temperature harmful bacteria are rapidly killed. The idea is that the kill happens as soon as the center hits 165°F, so you don’t need to hold the temperature for a long time—the measurement just has to reach that level.

The other options don’t fit because they propose temperatures that are either too low for poultry or apply to different kinds of meat: 130°F held for a long time isn’t sufficient to guarantee safety in poultry; 145°F for 15 seconds is typical for beef, pork, or lamb cuts; 155°F for 17 seconds is a guideline often used for ground meats.