In Australia, the safe internal temperature for cooked chicken is 75°C (165°F), ensuring all parts, including stuffing, reach this temperature and juices run clear, not pink, to eliminate harmful bacteria, using a meat thermometer for accuracy.
No, chicken is not safely cooked at 70°C (158°F); the safe internal temperature for all poultry is 75°C (165°F) to kill harmful bacteria like Salmonella, though some sources say 70°C is sufficient if held for a short time, it's best to aim for 75°C or until juices run clear and there's no pink meat, especially using a meat thermometer.
The 2-hour/4-hour rule in Australia dictates how long potentially hazardous foods (like meats, dairy, cooked rice) can safely stay between 5°C and 60°C (the "temperature danger zone") before bacterial growth becomes risky. If out for under 2 hours: it can be refrigerated or used/heated. If 2 to 4 hours: it must be used immediately and cannot be put back in the fridge. Over 4 hours: it must be thrown out. This is a cumulative time, including prep, storage, and display.
No, chicken at 65°C (149°F) is generally not considered safe because it doesn't reliably kill harmful bacteria like Salmonella and Campylobacter; you need to cook poultry to a minimum internal temperature of 75°C (165°F) for safety, confirmed with a meat thermometer, as visual cues like clear juices aren't always enough.
E. coli is more robust -- but less common in poultry meat -- and needs to be heated to 72C. The universal advice for safe cooking of poultry meat takes all of this into account and advises the thickest (and hence least heated) part of the meat should reach a minimum temperature of 75C for at least 10 minutes.
The 'temperature danger zone' for food safety is between 5°C and 60°C; bacteria cannot grow easily at temperatures outside of this zone. It is important you wash and dry your hands and equipment before handling food and between preparing different foods.
The best way to ensure chicken is safe to eat is by cooking it until the internal temperature reaches 165 degrees Fahrenheit – this kills any possible bacteria on the raw meat, including salmonella.
To kill existing pathogens
Here are a few handy pasteurization temperatures: Beef, lamb, and pork: 158ºF or 145ºF held for 4 minutes or 140ºF held for 12 minutes or 130ºF held for 112 minutes. Chicken, turkey and duck: 165ºF or 140ºF held for 30 minutes or 130ºF for 6 hours.
Avoiding temperature fluctuation is critical to egg safety. "A cold egg left out at room temperature can sweat, facilitating the growth of bacteria that could contaminate the egg," according to Australian Eggs. Refrigerated eggs should not be left out for more than two hours before cooking.
Safe Handling: If chicken is left out for more than 2 hours (or 1 hour in temperatures above 90°F), it's best to discard it. No - you're in the danger zone for bacteria growth. Toss it!
No, 7 degrees Celsius (45°F) is generally not considered safe for a refrigerator because it's in the food safety "danger zone" where harmful bacteria multiply rapidly; the ideal range is 0°C to 4°C (32°F to 40°F), with 3°C (37°F) often recommended as a good target to keep food fresh and prevent illness.
Common Mistakes to Avoid When Cooking Chicken Breast
Chicken thighs and all chicken dark meat generally taste better when cooked to higher temperatures (175 F to 180 F) due to their higher amounts of connective tissue. Cooking thigh meat to 165 F will yield chewy, rubbery meat, but at 175 F to 180 F, it will be tender and juicy as the collagen melts and turns to gelatin.
The U.S. Department of Agriculture (USDA) instructs us to cook meat to a safe internal temperature: namely, 165 degrees for poultry and 145 for beef and pork.
If you eat undercooked chicken, you can get food poisoning. You can also get sick if you eat other foods or beverages that are contaminated by raw chicken or its juices. CDC estimates that Salmonella causes more foodborne illnesses than any other bacteria.
If you've properly cooked your chicken and it's still pink in the middle, your water might be to blame. If you are seeing pink in your chicken even though it is over 165 degrees when a properly calibrated thermometer is inserted, it could be nitrates.
However, if birds are infected during the first days of life with a very high dose of bacteria, clinical signs can be severe and are compatible with those of bacteremia: somnolence, ruffled feathers, anorexia, emaciation, dehydration, and diarrhea. The infection may result in stunting, blindness, lameness, and death.
Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill the worms. Freezing pork less than 6 inches thick for 20 days at 5°F (-15°C) will kill any worms. Freezing wild game meats may not effectively kill all worms because some worms that infect wild game are freeze-resistant.
Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you're keeping it hot or cold. If the buffet is held in a place where the temperature is above 90 °F, the safe holding time is reduced to 1 hour.
Cooked chicken can be left out for 2 hours at the most unless it's kept warm—above 140°F. Any cooked chicken left at room temperature for more than 2 hours should probably be thrown out. This includes rotisserie chicken. The same applies to cooked chicken enjoyed outdoors, like at a picnic or barbecue.
Unlike red meats like meat or lamb, poultry often harbors harmful bacteria like salmonella. If these bacteria aren't completely killed off during cooking, they can cause food poisoning, nausea, stomach pains, and/or diarrhea.
It can spread to other parts of the body. Symptoms of a salmonella infection usually include diarrhea, fever, abdominal cramps, chills, headache, nausea, or vomiting. Treatment may not be needed unless dehydration happens or the infection doesn't get better.