What internal cooking temperature should chicken liver reach to avoid infection?

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Multiple Choice

What internal cooking temperature should chicken liver reach to avoid infection?

Cooking chicken liver to a safe internal temperature is about ensuring pathogens are destroyed. For poultry, the minimum safe internal temperature is 165°F, which reliably inactivates bacteria like Salmonella and Campylobacter that can cause infection. Checking the thickest part of the liver with a calibrated thermometer and removing it from heat once it reaches 165°F (allowing a brief rest if desired for even heat distribution) provides both safety and good quality. Temperatures like 160°F are not considered reliably safe for poultry, while higher temps such as 170°F or 180°F will overcook the liver and reduce texture and moisture without added safety benefits.

Cooking chicken liver to a safe internal temperature is about ensuring pathogens are destroyed. For poultry, the minimum safe internal temperature is 165°F, which reliably inactivates bacteria like Salmonella and Campylobacter that can cause infection. Checking the thickest part of the liver with a calibrated thermometer and removing it from heat once it reaches 165°F (allowing a brief rest if desired for even heat distribution) provides both safety and good quality. Temperatures like 160°F are not considered reliably safe for poultry, while higher temps such as 170°F or 180°F will overcook the liver and reduce texture and moisture without added safety benefits.

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