The reason for reheating chicken (and other meats) to a specific internal temperature, usually 165°F (74°C), is primarily for food safety, not just for warming it up.
When you eat cold chicken straight from the fridge, you assume that it has been stored at a safe temperature below 40°F (4°C) to prevent bacterial growth. The refrigerator slows down bacterial multiplication, but it doesn't completely stop it.
However, when you reheat chicken, especially cooked chicken that has been sitting in the fridge, you want to make sure that you kill any bacteria that might have multiplied during storage or handling. Reheating the chicken to an internal temperature of 165°F (74°C) effectively kills harmful bacteria like Salmonella and Campylobacter that may have been present or may have grown to unsafe levels while the chicken was refrigerated.
Simply warming the chicken without reaching the recommended internal temperature may not be enough to ensure food safety, as it might not be sufficient to kill all harmful bacteria. Consuming undercooked chicken can lead to foodborne illnesses, which can cause serious health problems.
Therefore, it's essential to use a food thermometer to check the internal temperature of the chicken before consuming it, ensuring it reaches at least 165°F (74°C) throughout.
Here are some tips for reheating chicken safely:
Use a food thermometer to check the internal temperature of the chicken, ensuring it reaches 165°F (74°C).
If using a microwave, cover the chicken to retain moisture and promote even heating.
If using an oven, preheat it to an appropriate temperature (around 350°F or 175°C) and place the chicken in an oven-safe dish.
For stovetop reheating, use a skillet or pan over medium heat and add a little oil or broth to prevent the chicken from drying out.
By reheating chicken to the recommended internal temperature, you can enjoy a warm and safe meal without compromising your health.