Which food do you need to cook to at least 165°F?

Cooking food to the appropriate temperature is crucial for ensuring food safety, as it kills harmful bacteria and pathogens that could cause foodborne illness. Raw chicken must be cooked to a minimum internal temperature of 165°F. This temperature ensures that any potential harmful bacteria, such as Salmonella or Campylobacter, are effectively eliminated, making the chicken safe to eat.

In contrast, other foods like raw beef, raw fish, and raw pork have different minimum temperature requirements. For instance, beef can often be cooked to lower temperatures depending on the cut (like steaks or roasts), while fish is typically safe to eat at 145°F. Raw pork should reach an internal temperature of 145°F, followed by a rest time to ensure pathogens are reduced effectively. Therefore, raw chicken distinctly requires a higher minimum temperature, which is why cooking it to at least 165°F is essential for food safety.