Why is it important to cook chicken to the correct temperature?

Cooking chicken to the correct temperature is crucial primarily because it ensures the elimination of harmful bacteria and pathogens, such as Salmonella and Campylobacter, which can cause foodborne illnesses. These bacteria are often present in raw or undercooked chicken and can lead to serious health issues if ingested. The safe cooking temperature for chicken, which is 165°F (74°C), is scientifically determined to be sufficient to kill these pathogens, thereby protecting consumers from potential food poisoning.

While enhancing flavor, ensuring proper texture, and meeting restaurant standards are important aspects of food preparation, they do not directly address the critical health safety concerns associated with undercooked poultry. Therefore, the primary focus in cooking chicken is to guarantee that it reaches a safe internal temperature to protect public health.