What is the minimum internal temperature of a cooked charbroiled chicken breast?

In the context of food safety and cooking, the minimum internal temperature of a cooked charbroiled chicken breast is essential to ensure that harmful bacteria are effectively killed, preventing foodborne illness. The correct answer, 160 degrees Fahrenheit, is the temperature recommended by food safety guidelines, including those from the USDA.

Cooking chicken to this temperature ensures that it is safe to eat, as it allows the meat to reach a point where pathogenic bacteria, such as Salmonella and Campylobacter, are destroyed. When poultry is cooked to an internal temperature of 160 degrees Fahrenheit, it not only guarantees safety but also helps in achieving the right texture and juiciness in the meat.

The other temperatures listed do not meet the safety requirements established for poultry. Cooking chicken breast to a minimum of 165 degrees Fahrenheit is often advised by health professionals to ensure adequate safety, reinforcing why the selected answer cannot be correct. However, it is important to note that reaching 160 degrees allows for safety when other factors, such as cooking time, are also considered.