Food safety is an important issue and should not be taken lightly. High-risk foods, such as chicken, should be cooked to an internal core temperature of 165°F (74°C) as recommended by the U.S. Food and Drug Administration (FDA) to ensure that it is safe to eat.
Danger of Undercooked Chicken
Undercooked chicken poses a health risk as it can contain harmful bacteria, such as Salmonella and Campylobacter, which can lead to food poisoning. If the chicken is not cooked to an internal temperature of 165°F (74°C), the bacteria can survive, making the food unsafe to eat. Symptoms of food poisoning can include nausea, vomiting, diarrhea, fever, and abdominal cramps.
Internal Temperature for Safety
The FDA recommends that chicken should be cooked to an internal temperature of 165°F (74°C). This temperature is hot enough to kill bacteria that can cause food poisoning. To ensure that chicken is cooked to the correct temperature, it is important to use a food thermometer to measure the internal temperature of the chicken. The thermometer should be inserted into the thickest part of the chicken and should read 165°F (74°C) or higher.
It is essential to cook chicken to an internal temperature of 165°F (74°C) to ensure that it is safe to eat. Using a food thermometer is the best way to ensure that chicken is cooked to the correct temperature. It is important to be aware of food safety guidelines and to follow them to prevent foodborne illnesses.
