At what temperature should chicken be cooked to ensure it is safe to eat?

Cooking chicken to a minimum internal temperature of 72 degrees Celsius (or 162 degrees Fahrenheit) is essential for ensuring that it is safe to eat. This temperature is critical because it is the point at which harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking chicken to this temperature helps prevent foodborne illnesses, ensuring that the meat is safe for consumption.

It's important for culinary professionals to be aware of this standard, as proper cooking not only affects safety but also impacts the texture and flavor of the meat. Cooking chicken to a lower temperature, such as 65 or 70 degrees Celsius, may not reliably kill all pathogens present, while temperatures higher than 72 degrees are typically unnecessary for safety, although they can affect juiciness and texture if not monitored carefully. Therefore, 72 degrees Celsius is the recommended and widely accepted standard for safe consumption of chicken.