Joy of Cooking on salmonella
Contrary to popular belief, the undercooking of poultry is rarely the cause of salmonella illness. (Stuffed whole poultry is an important exception . . . ) Salmonella is seriously compromised at 140 F, a temperature at which poultry remains nearly raw, and is completely eradicated at 160 F, the lowest temperature at which most people would even think of cooking a chicken or turkey, unless, for some odd reason, they liked the meat bloody. Rather, the usual way in which people contract a salmonella infection is by eating a raw or lightly cooked food that has come into contact with infected raw poultry or its juices.
- posted by Jesse @ 10:44 PM