Answer :
The USDA recommends that all poultry, whether ground or in whole parts, be cooked to at least 165 degrees (F) Fahrenheit (74 degrees Celsius), the correct option is (c).
This temperature is crucial to ensure the safety of poultry products and to eliminate harmful bacteria, such as salmonella and campylobacter, which can cause foodborne illnesses.
Cooking poultry to an internal temperature of 165 degrees Fahrenheit is considered sufficient to kill these pathogens and make the meat safe to consume. This temperature should be measured using a food thermometer inserted into the thickest part of the meat, avoiding contact with bone or fat, the correct option is (c).
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