The Deadly Temperature You’re Avoiding (Chicken Up to 165°F to Be Safe!)

Mon, 04 May 2026 11:19:04 +0000

# The Deadly Temperature You’re Avoiding: Chicken Up to 165°F to Be Safe! When preparing chicken at home, one detail often overlooked is temperature—specifically, the safe internal temperature to avoid foodborne illness. Here’s a vital insight: chicken should never go above 165°F (74°C) during cooking. Cooking chicken to at least 165°F is not just a recommendation—it’s a critical step to eliminate dangerous bacteria like Salmonella and Campylobacter, which thrive in underheated poultry. ## Why 165°F Is the Safety Threshold The U.S. Department of Agriculture (USDA) targets an internal temperature of 165°F for chicken due to its high risk of contamination. Unlike some meats, poultry doesn’t display visual signs of doneness like color or juices—without a reliable thermometer, it’s impossible to tell if the center is hot enough to kill pathogens. Heat penetrates chicken quickly, but uneven cooking can leave parts below safe levels while other areas exceed safe temperatures temporarily.