Yep, it’s the recommended finished cooking temp, and that’s why! Obviously still want to take care to prevent cross contamination and the like so things that don’t get cooked don’t pick anything up, but otherwise should be fine.
Thanks! Not sure why I thought that temperature just didn’t apply to salmonella, maybe just because it’s one of the things that hits the news when it happens.
Or you just make sure you cook it to 165F.
Isn’t that the normal chicken cooking temp? I thought salmonella was exempt (for lack of a better term) from that rule.
Yep, it’s the recommended finished cooking temp, and that’s why! Obviously still want to take care to prevent cross contamination and the like so things that don’t get cooked don’t pick anything up, but otherwise should be fine.
https://thecookingbooks.com/what-cooking-temp-kills-salmonella/
Thanks! Not sure why I thought that temperature just didn’t apply to salmonella, maybe just because it’s one of the things that hits the news when it happens.