What is the ideal internal cooking temperature to ensure poultry meat is safe for consumption?

Correct option is A

• Poultry meat must reach an internal temperature of 74°C to ensure destruction of harmful pathogens such as Salmonella and Campylobacter.
• This temperature ensures that the thickest part of the meat is fully cooked and safe for consumption.
• 55°C and 63°C are inadequate for killing disease-causing bacteria in poultry.
• 90°C is above the required safe temperature and may result in overcooking and moisture loss but is not required for safety.