What is the required minimum internal temperature for all Poultry, Eggs, and reheating leftovers?

The correct answer is based on food safety guidelines that dictate the necessary internal temperatures to ensure that food is safe to eat and free from harmful pathogens. For poultry, which includes chicken and turkey, and for eggs and reheating leftovers, the required minimum internal temperature is 165°F. This temperature is crucial because it effectively kills most bacteria and viruses, including Salmonella, which can be particularly associated with poultry and eggs.

Cooking poultry, eggs, and leftovers to this temperature helps prevent foodborne illness, ensuring that the food is safe for consumption. The guidelines emphasize the importance of reaching this temperature throughout the entire food item, allowing for a safe eating experience.

Other options present lower temperatures, which may not adequately ensure the destruction of pathogens commonly associated with these foods. Therefore, adhering to the requirement of 165°F is essential for food safety.