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		tornadron on Oct 5, 2021 \| parent \| context \| favorite \| on: After a decade as Apple’s assistant, Siri still ha... Came across this last year, which intuitively made sense to me--definitely have had chicken cooked at lower than 165F and didn't get sick. I've not seen charts for other types of meat though. https://www.seriouseats.com/the-food-lab-complete-guide-to-s... "The upshot is: Food safety is a function of both temperature and time. What the USDA is looking for is a 7.0 log10 relative reduction in salmonella bacteria in chicken. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that piece of chicken to start, only one will survive."

gremloni on Oct 5, 2021 | [–]

I think you realize this already but having getting salmonella from undercooked chicken is not a guaranteed thing.

m463 on Oct 7, 2021 | [–]

but in the chart, poultry is still 165.

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