Why does chicken need to be cooked to 165?
Online Answer
Heating to 165°F destroys Salmonella, "the most heat resistant pathogen of public health concern in raw poultry," states an NACMCF report issued in March. The temperature is also lethal for Campylobacter bacteria and avian influenza viruses, the USDA said.
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Bacteria can survive in stuffing that has not reached 165°F and may then cause food poisoning.
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Use this temperature as a guide, whether you serve stuffing separately in a casserole dish or stuffed into poultry or meat. Bacteria can survive and thrive in stuffing that hasn't reached this temperature, thereby, increasing your risk of food poisoning. Best advice: For maximum safety, cook stuffing in a casserole.
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Washing Meat and Poultry However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination. ... They can contaminate your food with chemicals and make it unsafe to eat.
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Thawing Meat and Poultry Safely. In the refrigerator. Under COLD running water or in a cold water bath. In the microwave on defrost. The Temperature Danger Zone: .
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Dark meat chicken contains twice as much healthy unsaturated fat as light meat chicken — although it does also contain twice as much saturated fat, the number is still small. When it comes to all parts of the chicken, it's the skin that's the least healthy thing to eat since it's full of saturated fat.
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