High-risk foods such as chicken should be cooked to an internal core temperature of 165°F (74°C) to ensure safety by killing harmful bacteria like Salmonella and Campylobacter. This temperature should be reached in the thickest part of the meat without touching bone for the most accurate reading. Cooking to this temperature is crucial to avoid foodborne illnesses.
Key Information on Cooking Chicken
- Safe internal temperature: 165°F (74°C)
- This temperature ensures the elimination of dangerous bacteria commonly found in poultry.
- Use a food thermometer to verify the temperature accurately.
- Cooking should be done thoroughly so no pink meat is visible and juices run clear.
This temperature standard is advised by food safety authorities globally to minimize the risk when handling and consuming high-risk foods like chicken.
