At what minimum temperature should raw chicken be cooked?

Raw chicken must be cooked to a minimum internal temperature of 165°F to effectively eliminate harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry. Cooking chicken to this temperature ensures that it is safe to eat, as it will reduce the risk of foodborne illnesses that can occur from undercooked poultry.

This temperature requirement is established by food safety guidelines to protect consumers and ensure proper cooking. Achieving 165°F allows the meat to be fully cooked while retaining its moisture and flavor, making it both safe and enjoyable to eat. Cooking chicken below this temperature may not kill all of the pathogens present, increasing the risk of contamination and illness.