What is the recommended internal temperature for cooking chicken to ensure it is safe to eat?

Cooking chicken to an internal temperature of 165°F (75°C) is crucial for ensuring it is safe to eat. At this temperature, harmful bacteria such as Salmonella and Campylobacter, which can cause foodborne illnesses, are effectively killed. This temperature ensures that the chicken is cooked thoroughly, resulting in both safety and quality.

While lower temperatures may kill some bacteria, they do not achieve the necessary kill-time or effectiveness for all pathogens that might be present in poultry meat. Thus, reaching 165°F is the widely accepted standard in food safety to guarantee that chicken is safe for consumption, allowing it to be both tender and juicy without compromising on safety.