Chicken causes more foodborne illness than any other food, according to new data from the CDC. While this may be an indicator that new systems in place to identify threats are working — not that our food is less safe — it’s still important to respect chicken’s risks. Salmonella and campylobacter remain the most common causes of foodborne illness outbreaks and these bacteria are often found in chicken products. To protect your guests, avoid cross-contamination as a result of chicken coming into contact with hands, kitchen surfaces, utensils and other foods. Thaw it in the refrigerator, in cold water but covered (washing it can spread bacteria), or in the microwave. When cooking chicken, make sure it reaches an internal temperature of 165 degrees measured at the thickest part of the thigh.