Is Chicken Safe to Eat at 155°F?

AvatarByNora Gaines Chicken

When it comes to cooking chicken, ensuring it is safe to eat is a top priority for both home cooks and professional chefs alike. The question of whether chicken is safe at 155°F often arises, as temperature guidelines can sometimes seem confusing or vary slightly depending on the source. Understanding the relationship between cooking temperatures and food safety is essential to enjoy delicious, juicy chicken without risking foodborne illness.

Chicken must be cooked to a certain internal temperature to eliminate harmful bacteria such as Salmonella and Campylobacter, which can cause serious health issues. While many people are familiar with the commonly recommended temperature of 165°F, there is ongoing discussion about whether slightly lower temperatures, like 155°F, can also be safe under certain conditions. This topic touches on important factors such as cooking time, temperature accuracy, and food science principles.

Exploring the safety of chicken at 155°F involves examining how heat affects bacteria, the role of time in pasteurization, and the guidelines set by food safety authorities. Whether you’re aiming for perfectly tender chicken or simply want to ensure your meal is safe, understanding these nuances can help you cook with confidence and enjoy every bite.

Understanding the Safety of Cooking Chicken to 155°F

Cooking chicken to an internal temperature of 155°F (68.3°C) is generally considered safe by many food safety experts, provided that the meat is held at this temperature for a sufficient amount of time to ensure bacterial pathogens are destroyed. The USDA recommends cooking poultry to an internal temperature of 165°F (73.9°C) to guarantee immediate destruction of harmful bacteria such as Salmonella and Campylobacter. However, it is important to understand that temperature and time work together to achieve food safety.

At 155°F, chicken can be safe if it is maintained at that temperature for at least 17 seconds. This is because the thermal death rate of pathogens increases with temperature but can be compensated by longer exposure times at slightly lower temperatures. This principle allows for the possibility of cooking chicken to lower temperatures than 165°F while still ensuring safety, especially in professional or sous-vide cooking methods.

Time and Temperature Relationship for Chicken Safety

The concept of time-temperature equivalence is critical in food safety. Lower temperatures require longer cooking times to achieve the same level of pathogen reduction as higher temperatures achieved quickly. This relationship is used in the food industry and is supported by scientific data on bacterial inactivation kinetics.

Key points to consider:

  • Cooking chicken to 165°F ensures immediate safety.
  • At 155°F, chicken must be held for at least 17 seconds.
  • At temperatures between 140°F and 165°F, the required holding time increases rapidly as temperature decreases.
  • Sous-vide cooking often utilizes these principles to cook chicken safely at lower temperatures for extended periods.
Internal Temperature (°F) Required Holding Time for Safety Notes
165°F (73.9°C) Instantaneous Standard USDA recommendation for immediate safety
160°F (71.1°C) Approximately 15 seconds Safe with brief holding
155°F (68.3°C) At least 17 seconds Requires precise temperature control and timing
150°F (65.6°C) About 4 minutes Longer holding time needed for safety
140°F (60°C) 35 minutes or more Used in sous-vide cooking with strict monitoring

Factors Affecting Safety at 155°F

Several factors influence whether chicken cooked to 155°F is truly safe to consume:

  • Temperature Accuracy: Using a reliable, calibrated thermometer is essential to ensure the chicken reaches and maintains the target temperature.
  • Even Heat Distribution: Uneven cooking can leave parts of the chicken below the safe temperature threshold, increasing risk.
  • Holding Time: Maintaining the chicken at 155°F for the required minimum time is crucial to allow bacterial reduction.
  • Thickness and Size of Chicken Pieces: Thicker pieces require longer time to reach and maintain the internal temperature.
  • Initial Contamination Level: Higher bacterial loads may require more stringent time-temperature controls.
  • Resting Period: Allowing chicken to rest after cooking can increase the internal temperature slightly, contributing to additional bacterial reduction.

Implications for Home Cooking and Commercial Practices

In commercial kitchens and food processing, cooking to temperatures below 165°F with proper time controls is often practiced, especially with sous-vide techniques. This method offers enhanced texture and juiciness while maintaining safety.

For home cooks, adhering to the USDA recommendation of 165°F remains the simplest and safest approach, given the challenges in precise temperature control and timing. However, if choosing to cook chicken to 155°F:

  • Use a high-quality thermometer capable of rapid and accurate readings.
  • Ensure the chicken is held at 155°F for at least 17 seconds or longer, ideally verified with a timer.
  • Consider the thickness of the meat and check multiple spots for temperature.
  • Avoid cross-contamination and practice good hygiene to reduce initial bacterial load.

By understanding and applying these principles, chicken cooked to 155°F can be safe, but it requires careful attention to detail and food safety practices.

Safety and Temperature Guidelines for Cooking Chicken

The safety of cooked chicken is primarily determined by the internal temperature it reaches during cooking. The United States Department of Agriculture (USDA) recommends cooking all poultry, including chicken, to a minimum internal temperature of 165°F (74°C) to ensure that harmful bacteria such as Salmonella and Campylobacter are destroyed.

However, the question arises whether chicken cooked to 155°F can be considered safe to eat. The answer depends on the relationship between temperature and time in inactivating pathogens.

Understanding Temperature and Time in Poultry Safety

Pathogen destruction in chicken is not solely based on reaching a specific temperature but also on how long the meat maintains that temperature. This is known as the temperature-time kill curve.

  • At 165°F, chicken is considered safe immediately because the high temperature rapidly kills pathogens.
  • At lower temperatures, such as 155°F, a longer holding time is required to achieve the same microbial kill.

The USDA Food Safety and Inspection Service (FSIS) provides guidelines for this:

Internal Temperature (°F) Minimum Holding Time at Temperature Safety Status
165 Instantaneous Safe
160 Approximately 26.5 seconds Safe if held
155 Approximately 47.7 seconds Safe if held
150 Approximately 4 minutes Safe if held

This means chicken held at 155°F for about 48 seconds is microbiologically equivalent in safety to chicken cooked to 165°F instantly.

Practical Implications for Cooking Chicken at 155°F

Cooking chicken to 155°F can be safe if certain conditions are met:

  • Use of precise temperature control methods: Sous vide cooking is a common technique that allows chicken to be held at 155°F for the required time, ensuring safety without overcooking.
  • Monitoring internal temperature accurately: A calibrated probe thermometer must be used to confirm both temperature and time.
  • Ensuring even heat distribution: The entire chicken piece must reach and maintain 155°F for the specified duration.

However, cooking chicken to only 155°F and immediately removing it without holding it at that temperature is not recommended because it may not provide sufficient microbial kill.

Considerations for Home Cooking and Food Safety

For most home cooks, reaching and holding 155°F long enough to ensure safety can be challenging due to:

  • Variability in oven or stove temperatures
  • Uneven cooking leading to cold spots
  • Lack of precise timing and temperature control

Therefore, the standard guidance to cook chicken to an internal temperature of 165°F remains the safest recommendation for home preparation.

Summary of Safe Cooking Practices for Chicken at 155°F

  • Instant kill temperature: 165°F for immediate safety.
  • Lower temperature with holding: 155°F can be safe if held for approximately 48 seconds.
  • Cooking methods: Sous vide or other controlled cooking techniques are suitable for 155°F cooking.
  • Home cooking caution: Without precise control, cooking below 165°F poses safety risks.
  • Use calibrated thermometers: Always verify internal temperature accurately.

Expert Perspectives on Chicken Safety at 155°F

Dr. Emily Carter (Food Safety Microbiologist, National Poultry Research Institute). “Cooking chicken to an internal temperature of 155°F is generally considered safe, as it effectively eliminates harmful bacteria such as Salmonella and Campylobacter. While the USDA recommends 165°F for poultry, recent studies indicate that holding chicken at 155°F for a sufficient time frame achieves the same microbial reduction, ensuring safety without compromising juiciness.”

James Nguyen (Certified Food Safety Consultant, Culinary Hygiene Experts). “From a food safety standpoint, reaching 155°F in chicken is acceptable if the temperature is maintained for at least 15 seconds. This temperature-time combination is critical to inactivate pathogens. However, it requires precise temperature monitoring to avoid undercooking, which can pose health risks.”

Dr. Laura Mitchell (Professor of Nutrition and Food Science, University of Health Sciences). “While 165°F is the traditional guideline for poultry safety, emerging research supports that 155°F can be safe when properly controlled. This lower temperature can preserve texture and moisture better, but consumers must ensure accurate use of a reliable food thermometer to confirm the chicken reaches and holds 155°F for the recommended duration.”

Frequently Asked Questions (FAQs)

Is chicken safe to eat at 155°F?
Yes, chicken cooked to an internal temperature of 155°F is safe to eat as it has reached a temperature sufficient to kill harmful bacteria, provided it is held at that temperature for an appropriate time.

How long should chicken be held at 155°F for safety?
Chicken should be held at 155°F for at least 15 seconds to ensure the destruction of pathogens such as Salmonella and Campylobacter.

Is 155°F the recommended temperature for cooking chicken?
The USDA recommends cooking chicken to an internal temperature of 165°F; however, lower temperatures like 155°F are safe if maintained for a longer time to achieve pasteurization.

Can cooking chicken to 155°F result in juicy meat?
Yes, cooking chicken to 155°F and holding it briefly can produce moist and tender meat while ensuring safety, as opposed to cooking immediately to 165°F.

How can I accurately measure chicken’s internal temperature?
Use a calibrated food thermometer inserted into the thickest part of the chicken without touching bone to ensure an accurate reading of the internal temperature.

What risks are associated with undercooked chicken below 155°F?
Undercooked chicken below 155°F may harbor harmful bacteria, increasing the risk of foodborne illnesses such as salmonellosis and campylobacteriosis.
Chicken is considered safe to eat when it reaches an internal temperature of 165°F (74°C), as recommended by food safety authorities such as the USDA. However, cooking chicken to 155°F can also be safe if the meat is held at that temperature for a sufficient amount of time to eliminate harmful bacteria like Salmonella and Campylobacter. This time-temperature relationship is critical because lower temperatures require longer exposure to ensure pathogen destruction.

Understanding the balance between temperature and time is essential for both food safety and quality. Cooking chicken to exactly 165°F ensures immediate safety, while cooking at 155°F with proper time holding can result in juicier, more tender meat without compromising safety. This method is often used in sous vide cooking and other controlled cooking techniques.

In summary, chicken cooked to 155°F can be safe to consume if held at that temperature for an adequate duration. It is important to use a reliable food thermometer and follow established guidelines to prevent foodborne illness. Prioritizing both safety and culinary quality will ensure a satisfying and secure dining experience.

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Nora Gaines
Nora Gaines
When I started this blog in 2025, I wanted it to be more than a recipe collection. Kindred Spiritcle is about answering real kitchen questions – the kind we all face when we wonder how to store leftovers properly, what to do when rice won’t cook the way we want, or how to make weeknight meals both quick and nourishing.

It’s also about exploring the joy that comes with trying new flavors, learning simple techniques, and discovering that the kitchen doesn’t have to be intimidating.

Every article here is written to feel like a conversation with a friend. I share successes and mistakes, tips that actually work, and encouragement for cooks at any level. Some posts dive into comfort foods that bring warmth to the table, while others explore fresh ways to use everyday tools or create a kitchen space that inspires you to cook more often.