Final answer:
Cooked chicken needs to reach 165°F for at least 15 seconds to safely kill bacteria and avoid the rapid multiplication of microorganisms that can cause foodborne illnesses.
Step-by-step explanation:
Cooked chicken must reach an internal temperature of 165°F for a minimum of 15 seconds to kill bacteria. This safety standard is set to ensure that any potentially harmful bacteria present in the chicken are destroyed, which significantly reduces the risk of foodborne illness. To verify that chicken has reached this critical temperature, it is essential to use a meat thermometer. It's important to note that the danger zone for bacterial growth is between 40°F and 140°F, where bacteria can proliferate rapidly if food is kept within this range for over two hours. By reaching and holding the correct internal temperature, you prevent the rapid multiplication of microorganisms that could lead to food poisoning.