At what temperature and for how long must chicken be processed to insure sterility and safety?!
Answers: Please provide the source if you can. Thank you!
The popular idea that meat is safe at 165F ignores the fact that 212F only briefly will not kill many of the worst pathogens found in birds, swine, beef, fish, etc. Fifteen minutes of boiling is safe, for thin pieces, longer for the heat to penetrate larger pieces. Fortunately, it takes a large dose of something like Salmonella and a weakened immune system for someone to get poisoned by it. So people can live in a fool's paradise, dancing on the edge of cliffs for a long time before something awful happens. Your library has many books on this subject. Regards, Larry.
As long as the internal temp is 165F its done and safe.
The cooking temp dosent matter as far as safety( as long as its over 250F ( or there about).
325 to 350F is a nice temp to cook chicken.
When you take the internal temp make sure you prob into the deepest part of the breast ( to insure it's fully cooked).
These sites may help ...
http://www.extension.umn.edu/distributio...
http://www.worldpoultry.net/news
http://pubs.caes.uga.edu/caespubs/pubcd/...