Which food item should be cooked to a minimum internal temperature of 165°F (74°C)?

Cooking food to the proper internal temperature is crucial for ensuring food safety and preventing foodborne illnesses. Whole chicken should be cooked to a minimum internal temperature of 165°F (74°C) because this temperature is necessary to effectively kill harmful bacteria such as Salmonella and Campylobacter that are commonly associated with poultry.

When whole chickens are cooked to this minimum temperature, it ensures that not only the outer surface is safe but also that the innermost parts of the meat reach the necessary heat to eliminate pathogens. This is particularly important because whole chickens can have bacteria both on the surface and inside the cavity, which requires thorough cooking.

The other food items listed have different minimum internal temperature requirements: pork chops typically need to reach at least 145°F (63°C), swordfish steaks need to reach 145°F (63°C) as well, and ground-beef patties require a minimum temperature of 160°F (71°C) to ensure safety. Each of these items carries its own risk and specific cooking requirements, but for whole chickens, the standard is decisively set at 165°F (74°C).