What is the minimum internal cooking temperature for chicken breast?

The minimum internal cooking temperature for chicken breast is set at 165°F for at least 15 seconds. This temperature ensures that any harmful pathogens that may be present in chicken, such as Salmonella and Campylobacter, are effectively killed, making the chicken safe to consume.

Cooking chicken to this temperature not only focuses on food safety but also helps in achieving the right texture and juiciness in the chicken. It is critical for food handlers and chefs to follow this guideline to prevent foodborne illnesses, which can be serious and pose significant health risks.

The other temperatures listed are either too low or not aligned with the recommended safety standards for chicken, which is why they do not meet the requirements for cooking poultry. Adhering to the proper cooking temperature is essential for maintaining food safety in any food service operation.