Why should chicken be cooked to a core of 75 degrees for 30 seconds?

* 165°F (74°C) internal temperature for chicken: This is the minimum safe internal temperature for cooked chicken, according to the USDA. This temperature ensures that any harmful bacteria like Salmonella are killed.

* 30-second rule for ground meat: This rule applies to ground meat, NOT whole chicken. It states that ground meat should be cooked to 155°F (68°C) for at least 30 seconds to kill any harmful bacteria.

Why 165°F (74°C) for Chicken?

* Salmonella: Salmonella is a common bacteria found in poultry that can cause food poisoning. Cooking chicken to 165°F (74°C) ensures that this bacteria is destroyed.

* Other Bacteria: There are other bacteria, like Campylobacter, that can also cause food poisoning. Cooking chicken to 165°F (74°C) eliminates these as well.

Why 30-second rule for ground meat?

* Surface Contamination: Ground meat is made from multiple pieces of muscle tissue, which increases the surface area potentially contaminated with bacteria. The 30-second rule ensures that bacteria are killed throughout the meat.

In summary:

* Cook whole chicken to 165°F (74°C)

* Cook ground meat to 155°F (68°C) for at least 30 seconds

Always use a meat thermometer to ensure your chicken is cooked to the correct internal temperature. Don't rely on visual cues, as chicken may appear cooked when it's not.