What temperature is critical for cooking chicken to ensure safety?

Cooking chicken to a critical temperature of 165°F is essential for ensuring food safety. This temperature is specifically recommended by food safety guidelines because it is sufficient to kill harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry. When chicken reaches this temperature, it significantly reduces the risk of foodborne illnesses, making it safe for consumption.

The other temperatures listed are less safe for chicken. Cooking chicken to 150°F, 145°F, or 160°F does not ensure the same level of safety because these temperatures may not be high enough to adequately kill all pathogens present in raw chicken. Therefore, achieving a minimum internal temperature of 165°F is the benchmark recommended by health organizations and food safety authorities for thoroughly cooked chicken.