Minimum internal cooking temperature recommended for chicken is:

Correct option is B

The minimum safe internal cooking temperature for chicken is 75°C for at least 2 minutes. This recommendation ensures the destruction of harmful pathogens such as:
Salmonella spp.
Campylobacter spp.
These organisms are commonly associated with raw or undercooked poultry and can lead to serious foodborne illnesses.
Other options explained:
100°C for 2 min (a): Unnecessarily high; boiling point – not required for chicken.
65°C for 5 min (c) and 63°C for 10 min (d): These are lower than recommended and may not reliably kill all pathogens in poultry.
Hence, the correct answer is Option (b).