What is the safe internal temperature for cooking chicken?

The safe internal temperature for cooking chicken is 165 degrees Fahrenheit, which corresponds to 74 degrees Celsius. This recommendation comes from the Food Safety and Inspection Service at the U.S. Department of Agriculture and is reinforced by guidance from the Centers for Disease Control and Prevention. Reaching that temperature is the simplest, most widely accepted way to ensure destruction of common poultry pathogens.

Why 165 degrees Fahrenheit?

Chicken is frequently contaminated with bacteria that cause foodborne illness, most notably Salmonella and Campylobacter. The Centers for Disease Control and Prevention identifies these organisms as leading causes of bacterial gastroenteritis linked to poultry. The Food Safety and Inspection Service at the U.S. Department of Agriculture bases the 165 degrees Fahrenheit threshold on laboratory data showing reliable inactivation of these pathogens in a short exposure. Color and juices are unreliable indicators of safety because meat can retain pink tones even after reaching a safe internal temperature, and conversely, some undercooked products may look done.

How to measure safely

Use an instant-read digital thermometer or a calibrated leave-in probe to measure the thickest part of the meat, avoiding contact with bone or the cooking surface. For whole birds, insert the thermometer into the inner thigh area and the thickest part of the breast. For ground poultry, measure the center of a patty or loaf. The Food Safety and Inspection Service at the U.S. Department of Agriculture emphasizes that the thermometer should register 165 degrees Fahrenheit in the thickest part before removal from heat. After cooking, allow poultry to rest briefly so residual heat equalizes; that can maintain the achieved temperature and improve safety.

Time-temperature considerations and cooking methods

While 165 degrees Fahrenheit is the standard for immediate safety, there are validated time-temperature approaches used by chefs and food scientists for methods such as sous vide. Lower temperatures can achieve pathogen reduction when held for longer, but these protocols require precise temperature control and validated recipes to be safe. The Centers for Disease Control and Prevention warns that home techniques not following validated time-temperature schedules increase risk. Smoking, slow-roasting, or traditional regional preparations may produce variable internal temperatures; following established recipes and checking the internal temperature with a reliable thermometer remain essential.

Cultural and environmental context

Cooking practices reflect cultural preferences, available equipment, and local culinary traditions. In some regions, backyard poultry or traditional markets may present different contamination patterns than industrial supply chains, so strict temperature control remains a key prevention strategy across settings. Proper handling before cooking, including refrigeration, avoiding cross-contamination, and thorough handwashing, complements correct cooking temperatures in reducing illness.

Consequences of undercooking

Failure to reach the safe internal temperature can result in foodborne infections that range from mild gastrointestinal upset to severe dehydration, hospitalization, or worse in vulnerable people. The combined guidance of the Food Safety and Inspection Service at the U.S. Department of Agriculture and the Centers for Disease Control and Prevention provides a clear, evidence-based standard: verify that chicken reaches 165 degrees Fahrenheit to protect health.