Americans eat about 150 million servings of chicken every day, and virtually all of them are eaten safely. Chicken producers treat food safety as the number one priority.
U.S. chicken producers rely upon the best science, microbiology, and technology to reduce food-borne pathogens. The industry spends tens of millions of dollars every year in the name of food-safety research that has directly and significantly decreased the foodborne pathogens present in chicken over the last several years. 97% of chicken processing plants are meeting the government standard for Salmonella on whole chickens as are 93% for chicken parts.
When handled properly and cooked to 165 degrees Fahrenheit (as measured with a meat thermometer), chicken is safe to eat 100 percent of the time.
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