796. Raw Chicken That Is at 67 °F After More Than 12 Hours
Dr. Don and Professor Ben talk about the risks of eating properly cooked chicken that warmed up to 67 °F after about 12 hours prior to cooking.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
- ComBase
- FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A) December, 2021
- Risk Assessment Predicts Most of the Salmonellosis Risk in Raw Chicken Parts is Concentrated in Those Few Products with High Levels of High-Virulence Serotypes of Salmonella - ScienceDirect
- Dr. Matthew Stasiewicz – Stasiewicz Food Safety Laboratory
