Fact check: What is the best temperature to cook a whole chicken

1. Summary of the results

The ideal temperature for cooking a whole chicken is a subject of debate among various sources. According to a scientific study ^[1], the safe endpoint temperature for whole raw poultry is 82 °C (≈180 °F), which provides a more conservative safety margin based on Salmonella inactivation data. However, the USDA’s official recommendation, as stated in multiple analyses ^{[2] [3] [4]}, is to cook chicken to a minimum internal temperature of 165 °F (74 °C) for safety. It's also worth noting that dark meat should reach about 175 °F (79.4 °C) ^[2], and that lower temperatures can be safe if held for sufficient time ^{[2] [3]}. Additionally, a study published in PLoS ONE ^[5] suggests that reaching a core temperature of 70 °C is sufficient for safe consumption, as it achieves >5‑log pathogen reduction. Another analysis ^[1] from the Food Protection Trends paper concludes that a safe endpoint for whole raw poultry is 82 °C, which is higher than the USDA’s 74 °C recommendation.

2. Missing context/alternative viewpoints

Some key points to consider are the importance of using a thermometer to ensure the chicken has reached a safe internal temperature ^{[2] [3]}, and the concept of carry-over cooking, which should be monitored for whole birds ^[3]. Additionally, the time-temperature chart provided in one of the analyses ^[3] shows that lower temperatures can be safe with appropriate hold times. It's also worth noting that Health Canada’s evaluation of studies concludes that a safe endpoint for whole raw poultry is 82 °C ^[1], which is a different recommendation than the USDA’s. Furthermore, the laboratory results from the PLoS ONE study ^[5] provide evidence that reaching 70 °C is sufficient for safe consumption, which is a lower temperature than recommended by the USDA. These alternative viewpoints highlight the complexity of determining the ideal temperature for cooking a whole chicken.

3. Potential misinformation/bias in the original statement

The original statement asks for the "best" temperature to cook a whole chicken, which may imply a single, definitive answer. However, the analyses provided suggest that there is no one "best" temperature, as different sources recommend different temperatures based on various factors, such as food safety margins ^[1], USDA guidelines ^{[2] [3] [4]}, and laboratory results ^[5]. The USDA benefits from the widespread adoption of their recommended temperature of 165 °F (74 °C), as it provides a clear and consistent guideline for consumers ^{[2] [3] [4]}. On the other hand, the scientific study ^[1] and the Food Protection Trends paper ^[1] suggest that a higher temperature of 82 °C may be necessary for optimal food safety, which could benefit consumers who prioritize caution. Ultimately, the "best" temperature for cooking a whole chicken depends on individual priorities and the specific context in which the chicken is being cooked.