The temperature of 165°F (74°C) is significant in cooking, particularly for ensuring food safety. This temperature is commonly recommended for cooking poultry, such as chicken and turkey, to eliminate harmful bacteria like Salmonella and Campylobacter. In addition to poultry, 165°F is also the safe minimum internal temperature for reheating leftovers. Using a food thermometer to check that food reaches this temperature helps prevent foodborne illnesses, making it an essential practice in both home and commercial kitchens.