Which meat category generally requires thorough cooking for safety?

• A. Beef
• B. Poultry
• C. Pork
• D. Fish

Answer: (B)

Poultry must be cooked thoroughly to kill bacteria that commonly contaminate it, such as Salmonella and Campylobacter. The safest practice is to heat poultry to an internal temperature of 165°F (74°C) in the thickest part of the meat, checked with a thermometer. Ground poultry should also reach this temperature since grinding can distribute bacteria throughout the product. Relying on color or juices isn’t dependable; a thermometer is the reliable way to verify doneness. Practically, this universal safety requirement makes poultry the meat category that generally needs to be cooked all the way through. Beef, pork, and fish can often be served at various doneness levels under proper guidelines, but poultry carries the clearest, broad safety rule to cook it thoroughly.