What is the minimum internal cooking temperature for chicken breast?

The minimum internal cooking temperature for chicken breast is 165°F (74°C). This temperature is essential for ensuring that all harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, making the chicken safe to eat. Cooking chicken to this temperature helps reduce the risk of foodborne illness, which is particularly important in food handling and safety practices.

Maintaining this temperature is crucial during cooking, as even slightly undercooked chicken can pose health risks due to potential pathogens. The recommended temperature of 165°F is a guideline provided by health and food safety organizations to promote safe food preparation standards.