Table of Contents

Key Takeaways – Chicken Cooked Temperature in Australia

Safe chicken cooking temperature in Australia is 75°C.
Colour and juices are unreliable indicators of doneness.
Always use a meat thermometer to check internal temperature.
Mince and stuffed chicken need special attention to ensure they reach the safe temperature.
Cooking methods impact the internal temperature of chicken.
FSANZ guidelines require strict food safety standards for all chicken handling.
Reheat cooked chicken to 75°C for safety.
Ensure calibrating thermometers regularly for accuracy.
Always check multiple spots in larger cuts like whole chicken.
Follow temperature control to avoid harmful bacteria such as Salmonella and Campylobacter.

Introduction

Chicken is a staple in Australian households and eateries, but cooking it to the right temperature is crucial to ensure safety. Improperly cooked chicken can lead to foodborne illnesses such as Salmonella and Campylobacter. This article explains the safe internal temperature for chicken in Celsius, how to measure it accurately, and common myths that could lead to unsafe practices in the kitchen.

Why Chicken Temperature Matters in Cooking

Cooking chicken to the correct internal temperature is essential for eliminating harmful bacteria like Salmonella and Campylobacter, which are often found in raw poultry. These bacteria can lead to serious health risks if the meat is undercooked.

Dangers of Undercooked Chicken

According to FSANZ, undercooked chicken can cause foodborne illness, with symptoms like diarrhoea, vomiting, abdominal cramps, and fever. In Australia, Salmonella and Campylobacter are two of the leading causes of food poisoning from poultry. Improper handling of chicken can lead to hospitalization or missed work.

Salmonella: Causes over 11,500 cases annually in Australia.
Campylobacter: The primary cause of bacterial gastroenteritis, often linked to undercooked chicken.

Why Colour Alone Isn’t Reliable

Many people rely on the colour of the meat or the juices running clear to determine whether chicken is safe. However, this method is not always accurate. Chicken can appear cooked on the outside while still being undercooked inside. The only reliable method to ensure doneness is by using a food thermometer.

What Is the Safe Chicken Cooking Temperature in Celsius?

The safe internal temperature for cooked chicken in Australia is 75°C. This ensures that any harmful bacteria have been killed and the chicken is safe to eat.

Whole Chicken and Chicken Pieces

Whole chicken: Insert thermometer at the thickest part, ideally between the breast and thigh, until it reaches 75°C.
Chicken breast: Should reach 75°C.
Chicken thighs and drumsticks: Ensure a 75°C reading.
Chicken wings: Check for 75°C.

Tip: Always insert your thermometer into the thickest part of the meat, avoiding the bone to ensure an accurate reading.

Chicken Mince and Burgers

Ground chicken has a higher risk of contamination because bacteria on the surface are mixed throughout during grinding.

Chicken mince/burgers: Must be cooked to 75°C throughout.

Stuffed Chicken

Stuffed chicken presents additional challenges as the stuffing may not reach a safe temperature on its own.

Internal temperature of both the chicken and the stuffing: Both must reach 75°C to ensure safety.

How to Measure Chicken Temperature Accurately

Using a food thermometer is the best way to ensure the safe cooking of chicken. Here’s how to do it:

Choosing a Thermometer

Digital instant-read: Fast and precise, ideal for home cooks.
Probe (leave-in): Great for large cuts or roasts.
Analog dial: Reliable but slower to read.

Where to Insert the Thermometer

Insert the thermometer into the thickest part of the chicken, avoiding the bone, to avoid inaccurate readings.

Calibrating Your Thermometer

To ensure your thermometer is reading accurately:

Boiling water test: Should read 100°C.
Ice water test: Should read 0°C.

Cooking Methods and Their Impact on Internal
Temperature

Different cooking methods affect how the heat penetrates the chicken. Regardless of the method, always confirm the internal temperature with a thermometer.

Oven Roasting

Preheat the oven to 180–200°C.
Roast whole chicken for 45–60 minutes per kg.
Baste occasionally to retain moisture and check for 75°C internal temperature.

Pan-Frying and Grilling

Flip frequently and check temperature to ensure even cooking.
Avoid over-charring the exterior while the interior remains raw.

Slow Cooking

Can lead to undercooking if the internal temperature doesn’t reach 75°C.
Always verify doneness with a thermometer, especially for bone-in cuts.

Common Misconceptions About Chicken Temperature

Myth: All Chicken Should Be Dry

This is false. Chicken can remain juicy and safe if cooked to 75°C. Dryness is a result of overcooking, not improper cooking.

Myth: Pink Meat Means It’s Undercooked

Chicken can appear pink and still be perfectly safe. pH levels, smoking, and even the age of the bird can affect the meat’s colour. Always confirm with a thermometer.

Food Safety Guidelines in Australia

To ensure safety at home and in commercial kitchens, follow FSANZ food safety practices:

Storage: Refrigerate chicken below 5°C and use it within 1–2 days.
Thawing: Always thaw in the fridge or microwave, never on the counter.
Cross-Contamination: Clean all utensils and surfaces after handling raw poultry.

Restaurant & Commercial Food Prep Standards

Chicken must reach 75°C before serving.
Commercial kitchens may need to record cooking temperatures.
Staff should be trained in food handling procedures, such as SITXFSA005.