What is the recommended internal temperature for chicken to ensure food safety?

The recommended internal temperature for cooked chicken to ensure food safety is 75 degrees Celsius. This internal temperature is critical because it is the point at which harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, significantly reducing the risk of foodborne illness. Cooking chicken to this temperature ensures that it is safe to consume while also maintaining its palatability and moisture, as cooking it further can lead to a dry product.

Both higher temperatures, such as 80 degrees Celsius and 85 degrees Celsius, while they may ensure safety, are unnecessarily high for chicken and can negatively affect the texture and juiciness of the meat. The lowest recognized safe temperature is 75 degrees Celsius, which balances safety and quality effectively. Thus, reaching this internal temperature is crucial for safe consumption of chicken.