At what internal temperature should chicken be cooked to ensure it is safe to eat?

Cooking chicken to an internal temperature of 165°F (74°C) is essential for ensuring that harmful pathogens, such as Salmonella and Campylobacter, are effectively killed. This temperature is set based on food safety guidelines and research that demonstrates it is sufficient to eliminate these bacteria that can cause foodborne illnesses.

The requirement of "for less than 1 second" is particularly crucial, as it indicates that achieving this temperature, even briefly, can suffice to ensure safety. This reflects the understanding that once the food reaches that critical temperature, it rapidly reduces the risk of foodborne pathogens.

Cooking chicken at lower temperatures, as noted in other options, may not be effective in eliminating these harmful bacteria, which is why it's important for food safety protocols to specify the higher temperature for poultry.