No, you should not eat chicken that has only reached an internal temperature of 160°F.
According to the USDA, chicken must reach an internal temperature of 165°F (74°C) to be safe to eat. This temperature ensures that harmful bacteria like Salmonella and Campylobacter are killed, reducing the risk of foodborne illness.
While the chicken might look cooked at 160°F, it may not be thoroughly cooked enough to eliminate all harmful bacteria. Eating undercooked chicken can lead to food poisoning, which can cause symptoms like nausea, vomiting, diarrhea, abdominal cramps, and fever.
Therefore, it's crucial to use a food thermometer to accurately measure the internal temperature of the chicken during cooking. Insert the thermometer into the thickest part of the chicken, avoiding bone, to get an accurate reading. If the temperature is below 165°F, continue cooking until it reaches the safe temperature.
Here's a summary table for clarity:
| Temperature (°F) | Safety Status | Action |
|---|---|---|
| Below 165 | Unsafe | Continue Cooking |
| 165 or Higher | Safe | Can Eat |
