At what temperature should chicken be cooked to ensure safety?

Cooking chicken to a minimum internal temperature of 165°F is critical for ensuring food safety. This temperature is high enough to effectively kill harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. When chicken reaches this temperature, it guarantees that pathogens are eliminated, significantly reducing the risk of foodborne illnesses.

The importance of this specific temperature comes from food safety guidelines established by health authorities. They emphasize that reaching 165°F is necessary not only for whole chickens but also for chicken parts like breasts, thighs, and wings.

While lower temperatures such as 145°F or 160°F may be safe for other types of meat under specific circumstances, they are not sufficient for chicken. Cooking chicken to 170°F, while safe, exceeds the minimum requirement and is not necessary for ensuring safety; therefore, 165°F is the ideal temperature to aim for to meet both safety standards and achieve desired culinary results.