As opposed to “fowl”, “poultry” is a term for any kind of domesticated bird or bird captive-raised for meat or eggs; ostriches, for example, are sometimes kept as poultry, but are neither gamefowl nor waterfowl. In colloquial speech, however, the term “fowl” is often used near-synonymously with “poultry” or even “bird”, and many languages do not distinguish between “poultry” and “fowl”. Nonetheless, the fact that Galliformes and Anseriformes most likely form a monophyletic group makes a distinction between “fowl” and “poultry” warranted. [source]
When preparing poultry one of the dangers is always salmonella. This is why it is vital to be careful through the process including washing frequently and avoiding cross contamination. If handing meat make sure you are working on a clean surface before and after; wash hands thoroughly and do not reuse cooking tools from one food to another. Chicken, eggs and other raw poultry products must be handled with care.
According to the Southern Nevada Health District poultry should be cooked to an internal temperature of 165 degrees, but more often than not this is a temperature that will leave the meat over cooked. Food born illnesses will usually be eliminated over a temp of 141 degrees, but if you cooked a chicken (for example) to a temp of 155 it should be very moist when served.
