Chicken is a popular protein choice for many individuals. While it is generally safe to eat, there is a risk of food-borne illness if the chicken is not cooked properly. To reduce the risk of illness, high-risk foods like chicken should be cooked to an internal core temperature.
The Risks of Undercooked Chicken
Undercooked chicken can contain harmful bacteria such as salmonella, campylobacter, and E. coli. These bacteria can cause food poisoning, which can lead to symptoms such as nausea, vomiting, and diarrhea. In severe cases, food poisoning can even lead to hospitalization.
Cooking Chicken to an Internal Core Temperature
To reduce the risk of food-borne illness, chicken should be cooked to an internal core temperature of at least 165°F (74°C). To ensure the chicken is cooked to the correct temperature, a food thermometer should be used. The thermometer should be inserted into the thickest part of the chicken, usually the breast or thigh, and the temperature should be checked before serving.
Cooking chicken to an internal core temperature of at least 165°F (74°C) is the best way to reduce the risk of food-borne illness. To ensure the chicken is cooked correctly, a food thermometer should be used to check the temperature before serving. Taking these precautions can help ensure that chicken is cooked safely and enjoyed without any risks.
