Cooking chicken to an internal temperature of 165°F isn’t just important for the flavor of the meal. It’s a matter of safety. The USDA recommends that all poultry, especially chicken, be cooked to an internal temperature of 165°F. But why is this number so important? In this article, we’ll go into detail on 165°F so that you can understand why it is so commonly stressed!
The Reasoning Behind 165°F
The main reason chicken needs to be cooked to 165°F is to kill harmful bacteria like Salmonella and Campylobacter. Both of these microorganisms are typically found in raw or undercooked chicken and can lead to severe foodborne illnesses. According to the CDC, Salmonella alone causes over 1 million illnesses every year in the U.S., most of which have been linked to poultry.
When chicken is heated to 165°F, the proteins in the meat begin to denature—denaturing is a process that destroys bacteria by uncoiling their structure. At 165°F, the majority of bacteria are destroyed in seconds of exposure to it, and therefore, chicken can be safely eaten. If chicken is cooked lower than this temperature, some bacteria might survive and can cause a health risk.
Why a Meat Thermometer Matters
Visual clues like “clear juices” or “no pink inside” are not good measures of doneness. Chicken can be cooked on the outside and still be undercooked in the center, especially with thicker pieces like chicken breasts or thighs. The best way to ensure your chicken is cooked to an internal temperature of 165°F is with a meat thermometer.
Place the thermometer into the thickest portion of the meat, not touching the bone. For whole chickens, check the inner thigh and breast. When it gets up to 165°F, your chicken is cooked and safe to eat. All of the harmful bacteria are no longer present, and you can finally have your meal without any cause for concern!
What Happens If You Undercook Chicken?
Eating undercooked chicken can lead to nausea, vomiting, diarrhea, fever, and stomach cramps. Typically, food poisoning symptoms will begin to take place rather quickly in your body. In some cases, such conditions can lead to hospitalization or chronic illness, especially for young children, the elderly, pregnant women, and those with weakened immune systems.
Can Chicken Be Overcooked?
Although 165°F is the minimum safe temperature, cooking chicken well beyond that will result in dry, tough meat. The trick is to get to 165°F and then let it alone, allowing the meat to sit for a couple of minutes. This sitting time does allow the juices to redistribute and the temperature to be high enough that it continues to kill remaining bacteria.
The Perfect Chicken
If learning how to cook chicken safely made you hungry, then come down to Bricco in Boston, MA, and try the best the area has to offer! Call now or schedule a reservation online today. We can’t wait to give you an incredible dining experience.