At what temperature should chicken be cooked to ensure safety?

Cooking chicken to a temperature of 72 degrees Celsius (or 162 degrees Fahrenheit) is essential for ensuring food safety. This temperature is effective at killing harmful bacteria such as Salmonella, which can be present in chicken and lead to foodborne illness if not properly eliminated. The 72 degrees Celsius mark is considered the standard for poultry in many food safety guidelines around the world, ensuring that the meat is thoroughly cooked and safe for consumption.

While lower temperatures like 65 or 70 degrees might reduce pathogen levels, they do not provide the same assurance of safety as 72 degrees does. Cooking chicken to this temperature also helps achieve the desired texture and juiciness of the meat, making it both safe to eat and enjoyable. Cooking at even higher temperatures, like 75 or 80 degrees, while still safe, may lead to drier meat that can be less palatable. Therefore, 72 degrees is the balance point where safety and quality converge for chicken preparation.