Cooking chicken to the correct internal temperature is the single most reliable control to kill harmful bacteria that commonly contaminate poultry. The United States Department of Agriculture Food Safety and Inspection Service recommends reaching an internal temperature of 165 °F and 74 °C in the thickest part of the meat, measured with a calibrated food thermometer, and notes that color, juices or time alone are not trustworthy indicators. Practical kitchen habits such as using a probe thermometer, avoiding cross-contamination on cutting boards, and ensuring even heat penetration in whole birds make the numerical target meaningful in everyday cooking.
Safe Cooking Temperature
Pathogens of greatest concern in chicken include Salmonella and Campylobacter, organisms the Centers for Disease Control and Prevention Robert V. Tauxe identifies as leading causes of foodborne bacterial illness associated with poultry. Heat inactivates these bacteria by denaturing cellular proteins and disrupting membranes, and the 165 °F and 74 °C threshold reflects the temperatures at which survival probability becomes negligible under normal cooking conditions. Academic food-safety experts such as Martina Wiedmann Cornell University emphasize that laboratory thermal-death-time data and epidemiological evidence converge on this guidance, supporting its use in both domestic kitchens and commercial food service.
Causes, Consequences and Context
Contamination arises from animal intestinal carriage, processing environments and improper handling, and the consequences range from self-limited gastroenteritis to severe systemic infection in infants, older adults and immunocompromised people. Public health agencies document outbreaks that trace back to undercooked poultry or cross-contamination in home and institutional settings, which is why institutional guidance focuses on both temperature control and hygienic practices across the supply chain. Cultural cooking traditions and regional recipes that favor pinker meat or rapid cooking methods require particular attention to thermometer use to reconcile gastronomic preferences with safety standards.
In many regions poultry supply chains and local culinary habits shape risk: small-scale producers, traditional markets and backyard poultry can have different contamination profiles than industrial systems, and adaptation of safety advice by local health departments and extension services is important. Relying on validated institutional guidance from the United States Department of Agriculture Food Safety and Inspection Service and on expert interpretation from authorities such as Centers for Disease Control and Prevention Robert V. Tauxe helps maintain both culinary practice and public health protection.
