Which food should be cooked to the highest internal temperature?

Cooking chicken to the highest internal temperature is crucial for food safety. Chicken and other poultry are often associated with pathogens such as Salmonella and Campylobacter, which can cause severe foodborne illness. To kill these harmful bacteria, chicken should be cooked to an internal temperature of at least 165°F (74°C). This temperature ensures that the meat is safe for consumption.

In comparison, while pork should also reach a safe temperature of 145°F (63°C) with a three-minute rest time, beef can vary significantly depending on the cut and preparation method. Fish generally requires an internal temperature of 145°F (63°C) as well, but it is considered less hazardous in terms of pathogens compared to poultry. Therefore, the highest internal temperature requirement for safety is applicable to chicken, making it essential to prioritize cooking it thoroughly.