Understanding the Internal Temperature of Cooked Chicken for Food Safety

When it comes to cooking chicken, ensuring that it reaches a safe internal temperature is crucial for preventing foodborne illnesses. According to the Centers for Disease Control and Prevention (CDC), cooked chicken should have an internal temperature of at least 165°F (74°C) to kill harmful bacteria such as Salmonella and Campylobacter.

To achieve this temperature, it's essential to use a food thermometer to check the internal temperature of the chicken. This can be done by inserting the thermometer into the thickest part of the breast or thigh, avoiding any bones or fat. The temperature should be taken from the thickest part of the meat, as this is where bacteria are most likely to thrive.

In addition to cooking chicken to the correct internal temperature, it's also important to handle and store raw poultry safely to prevent cross-contamination with other foods. This includes separating raw chicken from ready-to-eat foods in your grocery cart, refrigerator, and while preparing and handling food at home.

When handling raw poultry, it's essential to wash your hands thoroughly with soap and hot water before and after touching the meat. You should also clean and sanitize any surfaces that come into contact with raw poultry, including cutting boards, utensils, and countertops.

By following these simple steps, you can ensure that your cooked chicken is safe to eat and enjoy. Remember to always use a food thermometer to check the internal temperature of your chicken, and handle and store raw poultry safely to prevent cross-contamination.

Internal temperature of cooked chicken