What is the MINIMUM internal temperature that raw poultry should be heated to before serving?

The minimum internal temperature that raw poultry should be heated to before serving, according to food safety guidelines, is 165°F (74°C) for less than 1 second. This temperature is recommended to ensure that any potential harmful bacteria, such as Salmonella or Campylobacter, present in the poultry are killed, reducing the risk of foodborne illness.
This temperature recommendation may vary slightly based on specific food safety regulations and guidelines in different countries or regions. However, the guideline of 165°F (74°C) is widely recognized as a safe temperature for cooking poultry to ensure its safety for consumption.