In this short article, we will provide an answer to the question, “Can you eat chicken at 150 degrees?” with an in-depth analysis of eating chicken at 150 degrees Fahrenheit, the dangers of eating chicken at 150 degrees Fahrenheit, and how to safely consume chicken.
Can you eat chicken at 150 degrees?
Yes, you can not eat chicken at 150 degrees Fahrenheit. If you desire to consume a juicy chicken that is cooked properly, cook the chicken at 150 degrees Fahrenheit for at least three minutes in case of white meat and 175 degrees Fahrenheit in case of dark meat.
As it is well known that undercooked chicken and poultry can lead to serious health issues. However, medium-rare or pink chicken can still be safe to consume if it is cooked at a precise temperature.
Chicken is a great source of protein and provides many benefits. But, to completely enjoy its health benefits, chicken needs to be handled properly.
Different chicken temperatures
When talking about chicken, there are several temperatures to remember. For instance, the temperature at which you set your oven to and the actual temperature of the chicken itself, also known as the internal temperature that is measured with a thermometer that gives instant readings.
And next, there is the minimum reliable internal temperature concerning the safety of the food, i.e., the temperature at which we can ensure that any harmful bacteria present in chicken, like Salmonella and Campylobacter, are destroyed
Also, there is the chicken temperature for quality purposes, so that the breast meat is firm white and not gummy and hard, whereas the dark meat is soft instead of rubbery.
The safe temperature for white meat
The United States Department of Agriculture suggests that chicken should be cooked to a minimum internal temperature of 165 degrees Fahrenheit for at least 30 seconds.
However, to avoid overcooking, if you pull the chicken breast once it reaches an internal temperature of approximately 162 degrees Fahrenheit, the chicken will retain heat and proceed to rise in temperature to reach the required 165℉ without overcooking and drying out the chicken.
The safe temperature for dark meat
Dark chicken meat tends to have a better taste when cooked at a higher temperature i.e., 175 to 180 degrees Fahrenheit, due to their greater amounts of connective tissue. Cooking thigh meat to 165℉ will generate gummy and rubbery meat, but at 175 to 180 degrees Fahrenheit, it will be tender and moist as the collagen softens and converts to gelatin.
It is recommended by the Food and Drug Authority to cook chicken at 165 degrees Fahrenheit. But the sanitization of chicken depends on both temperature and time. If you keep the chicken at 145℉ for almost 8.5 minutes, you can obtain the same reduction in bacterial levels as at 165℉.
Dangers of eating undercooked chicken
Cooking chicken properly is the best approach to destroy harmful pathogens.
Undercooked or medium-rare chicken is harmful to consume due to the possible presence of bacteria such as Campylobacter, Listeria or Salmonella.
Salmonella normally resides in the gut of several different types of farm animals but is particularly common in chickens. When humans contract Salmonella, they can experience severe enteric fever, gastroenteritis, food poisoning, typhoid fever, and other serious diseases. If the infection progresses beyond the intestinal tract, it can cause life-threatening complexities.
Campylobacter can also invade the digestive system if you eat medium-rare or undercooked chicken or food that has touched undercooked chicken.
Campylobacter infection can cause vomiting, diarrhoea, bloating, fever, and bloody stools. Although most people get better in around one week, it can lead to severe difficulties in some people.
How to safely consume chicken
Even though you might be okay with having pink chicken, it is still possible to get sick from consuming chicken that has not been accurately handled or stored.
The way you melt your chicken is crucial. You should never thaw chicken at room temperature or in hot water. This can cause the external layer of the chicken to reach between 40 and 140 ℉, which is considered a danger zone according to USDA, even if the core is still frozen.
At temperatures warmer than 40 ℉, bacteria can reproduce rapidly making the chicken a place of potential pathogens.
Always make sure to wash your hands properly after handling raw chicken and never allow the raw chicken to come into contact with other cooking items. That implies that you should thoroughly clean cutting boards, utensils, and kitchen counters after you prepare chicken.
Lastly, do not partly cook or brown chicken to completely cook it later, as this can raise the temperature of the meat to unsafe values that may allow the growth of bacteria.
In this short article, we have provided an answer to the question, “Can you eat chicken at 150 degrees?” with an in-depth analysis of chicken at 150 degrees Fahrenheit, the dangers of eating chicken at 150 degrees Fahrenheit, and how to safely consume chicken.