What is the minimum internal cooking temperature for ground chicken to ensure safety?

The minimum internal cooking temperature for ground chicken to ensure safety is 165° F. This temperature is crucial because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which can be present in raw poultry products. Ground chicken, like other ground meats, can have bacteria distributed throughout the product due to the grinding process. Cooking it to this temperature ensures that it is safe for consumption and reduces the risk of foodborne illness.

Cooking ground chicken to 165° F is supported by food safety guidelines, which emphasize the importance of achieving this specific temperature to reach safe cooking standards. Other temperatures listed do not adequately ensure the elimination of pathogens that could lead to foodborne illness, making them insufficient for ground chicken safety.