Fact Check: Is What is the USDA recommended a safe minimum internal cooking temperature for chicken to be 160 degrees?

January 8, 2026 •

2 min read

According to the USDA, all poultry, including chicken, must be cooked to a minimum internal temperature of 165°F (74°C) to be considered safe for consumption. The misconception about 160 degrees likely stems from the fact that this is the recommended safe temperature for ground meats like beef and pork. This article clarifies why the extra five degrees is so crucial for food safety.

Quick Summary

The USDA standard for safe chicken is 165°F, not 160°F, to instantly destroy harmful bacteria like Salmonella. This summary clarifies the official guidelines, explains the science of temperature and time, and provides practical advice for home cooks to prevent foodborne illness.

Key Points

165°F is the Official Minimum: The USDA officially recommends a minimum internal cooking temperature of 165°F (74°C) for all poultry, including chicken, to ensure safety.
160°F is for Ground Meat: The misconception about 160°F is likely because that is the recommended safe temperature for ground meats like beef, pork, and lamb.
Time-Temperature Pasteurization: While lower temperatures can be safe if held for a specific duration (e.g., 160°F for 15-17 seconds), the 165°F rule offers an instant, foolproof kill step for bacteria.
Use a Meat Thermometer: Visual cues like clear juices or meat color are unreliable indicators of doneness. A food thermometer is the only way to accurately confirm the internal temperature.
Check Multiple Locations: When cooking chicken, insert the thermometer into the thickest part of the meat without touching the bone to get the most accurate reading and check multiple spots, especially for large pieces.
Prevent Cross-Contamination: In addition to proper cooking, use separate cutting boards for raw chicken and wash hands and utensils thoroughly to prevent the spread of bacteria.

Understanding the Official USDA Chicken Temperature

The belief that the USDA recommended a safe minimum internal cooking temperature for chicken to be 160 degrees is a widespread and potentially dangerous myth. The official and long-standing guideline from the USDA is 165°F (74°C) for all poultry. This temperature is specifically chosen because it provides an instant kill step for common pathogenic bacteria such as Salmonella and Campylobacter. While 160°F is a safe minimum for ground meat like beef, pork, and lamb, it is insufficient for chicken. For home cooks, relying on 165°F is the safest and most reliable method to ensure a meal is free from foodborne pathogens.

The Role of Time-Temperature Pasteurization

For advanced cooks, food safety is a function of both temperature and time. Lower temperatures can be safe if held for a sufficient duration, such as 160°F for 15 to 17 seconds. However, achieving this precision is challenging in a home kitchen. The 165°F recommendation is a foolproof, instantaneous measure of safety, eliminating the need to track holding times.

Here's why the standard 165°F is the best practice for most home cooks:

Clear, single target temperature.
No need to track holding times.
Achievable with standard equipment.
Provides an extra margin of safety.

Visual Cues vs. Thermometer: The Only Way to Know for Sure

Relying on visual cues like clear juices is unreliable. Meat color can vary. The only reliable way to ensure a safe internal temperature is by using a food thermometer.

How to use a meat thermometer correctly:

Check the thickest part: Insert into the thickest part, avoiding bones.
Avoid bones: Bones heat faster and can give a false reading.
Read quickly and accurately: Use a digital instant-read thermometer.
Check multiple spots: Ensure uniform cooking in larger pieces.

Comparison of Cooking Methods for Chicken


Feature	Cooking to 165°F (Standard Method)	Advanced Time-Temperature Method	Conclusion for Home Cooks
Safety Margin	Highest safety. Instant kill.	Requires precise control. Higher risk with errors.	Standard method is safer.
Equipment Needed	Meat thermometer.	High-precision equipment (e.g., sous vide).	Standard method is more accessible.
Juiciness	Can be drier if overcooked.	Potential for exceptional juiciness.	Standard method is less forgiving.
Ease of Execution	Simple.	More complex.	Standard method is easier.

Conclusion: Prioritizing Safety in Your Kitchen

Dispelling the 160-degree myth is vital. While lower temperatures are scientifically possible, 165°F is the most straightforward and safest option for home cooks. Use a quality meat thermometer to confidently prepare safe chicken. For more guidance, refer to FoodSafety.gov.

Proper Food Handling and Beyond

Beyond temperature, preventing cross-contamination is crucial. Use separate cutting boards, wash hands, and clean surfaces after handling raw chicken.

Final Takeaways on Chicken Safety

Resting the meat improves juiciness. For darker meats, slightly higher temperatures may improve tenderness, but 165°F is the safety baseline. Always confirm the internal temperature with a thermometer before serving.

Frequently Asked Questions

The USDA recommends 165°F for chicken because this temperature provides an instantaneous kill step for harmful bacteria such as Salmonella and Campylobacter. At 160°F, bacteria are not killed instantly, requiring a specific holding time to ensure safety, a precision most home kitchens cannot guarantee.

No, it is not recommended to eat chicken that has only reached an internal temperature of 160°F, as visual doneness indicators are unreliable and this temperature does not instantly kill all pathogens. Always verify with a meat thermometer that the internal temperature has reached 165°F to ensure safety.

Yes, through a process called time-temperature pasteurization, chicken can be made safe at lower temperatures if held for a specific amount of time. However, this is an advanced technique requiring precise control and measurement, typically achieved with methods like sous vide, and is not the standard recommendation for home cooks.

If your chicken was only cooked to 160°F, continue cooking it until it reaches 165°F, as measured with a food thermometer. This will ensure that any lingering bacteria are destroyed and that the chicken is safe to eat.

To check the temperature of a whole chicken, insert a meat thermometer into the thickest part of the thigh, making sure not to touch the bone. For verification, also check the thickest part of the breast.

Ground poultry, including ground chicken and turkey, must also be cooked to a safe minimum internal temperature of 165°F. This is because bacteria can be spread throughout the meat during the grinding process.

A digital instant-read thermometer is highly recommended for its speed and accuracy. Insert the probe into the thickest part of the meat and wait for the reading to stabilize for the most reliable result.