What is the minimum internal cooking temperature for chicken?

The minimum internal cooking temperature for chicken is 165°F. This temperature is crucial because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which can be present in raw chicken, are effectively killed. Cooking chicken to this temperature not only guarantees food safety but also prevents the risk of foodborne illness, protecting both the consumer and the establishment.

The 165°F standard is supported by food safety recommendations from organizations such as the USDA. It applies to all types of chicken, including whole birds, parts, and ground chicken products. Reaching this cooking temperature also helps to ensure that the meat remains juicy and tender rather than overcooked and dry. Observing proper cooking temperatures is a fundamental aspect of food handling and preparation that professionals in the food industry must follow.