‘(ie, IF you wanted, you could cook chicken to say 130 as long as you cooked it long enough- safety is a result of temperature PLUS time. “
These data indicate that heating perishable foods of the type studied to 150 F and holding every particle of food at this temperature for at least 12 min reduces 10 million or less salmonellae or staphylococci per gram to nondetectable levels.
The same degree of destruction is achieved in similarly contaminated foods when held at 140 F for 78 to 83 min.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1057731/
Yeah, I had a chart for poultry and other meat that showed proper time and Temps. Is till don’t trust pork and chicken thougn at lower temps- too ingrained in me to cook,to 15 I guess. (They claim now,that pork can be safely eaten at 145 because domestic raised pork does not have the threat of trichinosis that it once had due to feeding changes made in the industry. But I still coo, to 165 and its still as dry as a popcorn farm when i do lol
Yeah, when I was researching this stuff, I found some neat time-temperature curves for that. I wish I had the link, and I may somewhere.
forgot to ping yo to my last post- it’s a general guideline for chicken time and temp per white and dark meat