What is the correct internal cooking temperature for chicken products to ensure safety?

The internal cooking temperature for chicken products must reach 165°F to ensure safety. This temperature is critical because it is the point at which harmful bacteria, such as Salmonella and Campylobacter, are destroyed. Cooking chicken to this temperature ensures that the meat is safe to eat, significantly reducing the risk of foodborne illness.

While temperatures such as 145°F may be safe for certain types of poultry, they do not adequately protect against the specific pathogens commonly associated with undercooked chicken. Similarly, while higher temperatures like 180°F and 190°F can also kill bacteria, they are unnecessary and may lead to overcooking, which can negatively impact the quality and juiciness of the chicken. Thus, achieving an internal temperature of 165°F is the scientifically established standard for safely cooking chicken products.