What is the minimum internal cooking temperature for grilled chicken to ensure safety?

The minimum internal cooking temperature for grilled chicken is established to ensure that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, reducing the risk of foodborne illness. Chicken, particularly poultry, is known to harbor these pathogens, and cooking it to the appropriate temperature is critical for food safety.

Specifically, cooking chicken to an internal temperature of 165°F for at least 15 seconds is the standard guideline set by food safety authorities. This temperature is deemed sufficient to eliminate any pathogens present in the chicken. The requirement of maintaining this temperature for at least 15 seconds ensures that the heat penetrates thoroughly throughout the meat, making it safe for consumption.

Other temperatures, while they may apply to different types of meat or cooking processes, do not provide the same level of assurance for chicken. For example, temperatures lower than 165°F could allow bacteria to survive, leading to potential illness. Choosing the correct internal temperature is crucial for maintaining both health standards and customer confidence in the food served.