eatrightPREP Registered Dietitian (RD) Practice Exam 2026 - Free RD Practice Questions and Study Guide

Cooking poultry to 165°F directly diminishes cross-contamination risk because it kills the harmful bacteria that poultry can carry, such as Salmonella and Campylobacter. When the meat reaches that safe internal temperature throughout, any pathogens present are inactivated, so they can’t be transferred via juices, utensils, or hands to other foods or surfaces. This is a foundational step in preventing the spread of germs in the kitchen.

In contrast, other practices either promote bacterial growth or fail to remove them. Keeping ready-to-eat foods at room temperature allows bacteria to multiply; using the same cutting board for raw meat and produce without washing can transfer pathogens; washing hands with water only doesn’t effectively remove microbes. So cooking poultry to the safe temperature is the most effective way to curb contamination by eliminating the pathogens at the source.