high-risk foods, such as chicken, should be cooked to an internal core temperature of

High-risk foods like chicken should be cooked to an internal core temperature of 74°C (165°F) to ensure safety by killing harmful bacteria. This temperature applies to all parts of the chicken including breasts, thighs, wings, and ground chicken. Cooking to this temperature minimizes the risk of foodborne illness while maintaining the juiciness and texture of the meat. Some chicken cuts, like legs and wings, can be cooked to a slightly higher temperature (85-90°C) for increased tenderness, but 74°C is the minimum safe core temperature for all chicken parts to be safe to consume.