At what internal temperature should chicken be cooked to ensure safety?

Cooking chicken to an internal temperature of 165°F (73.9°C) is crucial for food safety because this temperature is high enough to effectively kill harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illness. At this temperature, the proteins in the chicken are denatured, and the bacteria cannot survive, thereby ensuring that the chicken is safe for consumption.

The USDA recommends this specific temperature for poultry products to guarantee that any potential harmful pathogens are eliminated, reducing the risk of illness. Cooking chicken to 165°F also helps to maintain its juiciness and flavor, ensuring that it is not only safe to eat but also enjoyable.

While higher temperatures can also achieve food safety, they are not necessary, and cooking chicken beyond 165°F can lead to drying out the meat and losing desirable texture. This balance between safety and quality is essential for culinary practices.