What temperature should chicken be cooked to in order to kill harmful bacteria?

Cooking chicken to an internal temperature of 165°F is essential for ensuring food safety. At this temperature, harmful bacteria such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. This temperature threshold is established by food safety guidelines to prevent foodborne illnesses, as these bacteria can cause serious health issues if ingested.

While other temperatures listed may be sufficient for different types of food or cuts of meat, 165°F is the specific safety standard recommended for whole chicken and poultry parts. It ensures that the meat is cooked thoroughly, eliminating the risk of undercooked chicken that could harbor dangerous pathogens. Understanding and adhering to this temperature is crucial for anyone involved in food preparation to maintain a safe cooking environment.