What is the minimum internal temperature for cooking chicken?

The minimum internal temperature for cooking chicken is established at 165°F to ensure that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed. Cooking chicken to this temperature is crucial because it significantly reduces the risk of foodborne illness, which can occur if the chicken is undercooked.

At 165°F, the meat reaches a level of doneness that ensures both safety and quality, allowing the juices to reach a safe temperature throughout the thickest parts of the chicken. This guideline is part of food safety practices recommended by health organizations and regulatory bodies.

The other temperature choices, while they may be appropriate for other types of meat or poultry, do not meet the safety standards necessary to ensure that chicken is thoroughly cooked and safe to eat.