Final answer:
The correct minimum internal cooking temperature for poultry is 74°C (165°F) for 15 seconds, ensuring the destruction of harmful bacteria and preventing foodborne illnesses.
Step-by-step explanation:
The minimum internal cooking temperature for poultry to ensure its safe consumption is 74 degrees Celsius (165 degrees Fahrenheit) sustained for at least 15 seconds. Cooking poultry to this internal temperature is crucial for destroying potentially harmful bacteria such as Salmonella and Campylobacter. As a tutor, it's important to highlight that using a meat thermometer is the most reliable way to check that poultry has reached minimum internal cooking temperature needed for safety.