What is the recommended internal cooking temperature for chicken?

The recommended internal cooking temperature for chicken is 165°F (74°C). This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses, are effectively killed. Cooking chicken to this temperature helps to guarantee that the meat is safe to eat while also preserving its quality and juiciness.

Using a food thermometer to check this internal temperature is essential for food safety. Chicken must reach this temperature in the thickest part of the meat and should not just be partially cooked or rely on other indicators like color or juice clarity, which can be misleading.

Other temperature options listed are not sufficient for ensuring food safety. For instance, temperatures below 165°F may leave harmful bacteria alive, which can pose serious health risks. This standard is emphasized by food safety guidelines from organizations like the USDA to ensure public health and safety.