Why I Eat Dangerous Chicken

Summary by Krater

The host examines food safety guidelines regarding cooking chicken breasts to 165F versus lower temperatures, consulting a food microbiologist and explaining salmonella risks compared with other meats.

From the video

Answers: Does chicken breast really need to be cooked to 165F?

• chicken breast cooking temperature
• salmonella in poultry vs beef
• food safety guidelines
• sous vide chicken preparation
• air chilled vs water chilled chicken

What it concludes

• Whole chicken breasts can be safely cooked to lower temperatures like 140F if held at that temperature long enough.
• Chicken can harbor salmonella inside the muscle due to industrial processing punctures, unlike beef and pork which generally have pathogens only on the surface.
• Air chilled chicken has lower levels of salmonella compared to water chilled poultry.
• Cooking whole chicken breasts with skin and bones on at 140F for at least 28 minutes is considered safe by some experts.
• Cross-contamination is a greater risk for food-borne illness than undercooking chicken.