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*These temperatures are recommended for consumer cooking. They are not intended for processing, institutional, or foodservice preparation. Food service professionals should consult their state or local food code. |
Lets make this CLEAR! I was NOT responding with a negative attitude! I was offering threads that had the same type of info in them. Every other forum I am on tries 2 keep from having lots of similar threads so I thought I was being helpful. I see now this thread is different. I couldn't possibly care any less if you liked my post this isn't facebook. I was just trying 2 be helpful & show the op some threads that had that info.If you have ANY questions, especially when it comes to food safety, feel free to ask. The replies I quoted above are not the norm for responses here, nor do I like them. If members are going to respond to threads with a negative attitude, I wish they wouldn't respond at all. Thanks Chef Jimmy for taking the time to go over this again. I have been missing for a few months while I remodeled my house. I'll be back to help soon.
Three weeks ago I was eating in a restaurant in Canterbury where the kitchen area was visible to the diners. The general hygiene methods were generally excellent but even here things can go wrong so easily. Two of the staff were portioning raw chicken obviously taking great pains to following their HACCP procedures - except for one small thing... One of the kitchen staff was drinking a cup of coffee while he was handling the chicken - they then scrubbed, changed jackets and put on fresh gloves to began preparing green leaf salads - Unfortunately whilst he continued drinking from the the same mug of coffee. I felt a right pain in the backside when I pointed this out to the chef but my salad was one of the ones being prepared! To be fair the response was immediate and all of that batch of salad was immediately binned and I received a written apology a couple of days later. It just goes to show though that a moment of lapsed concentration is all that it takes.
At Sams one morning I saw one of the sample servers remove an obviously used paper towel from her top pocket, blow her nose and stuff it back in her pocket. Not one time changing her serving gloves.
Lets make this CLEAR! I was NOT responding with a negative attitude! I was offering threads that had the same type of info in them. Every other forum I am on tries 2 keep from having lots of similar threads so I thought I was being helpful. I see now this thread is different. I couldn't possibly care any less if you liked my post this isn't facebook. I was just trying 2 be helpful & show the op some threads that had that info.
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Thanks for setting the record straight with more of your posative attitude. No need to hijack the thread with this petty BS.
Wow... Over-react much? Guy simply said why he linked to those threads that you didn't like. No need to attack him & call his post BS - this has always been a place free of that kind of drama & this thread has the ability to help lots of people.TLets make this CLEAR! I was NOT responding with a negative attitude! I was offering threads that had the same type of info in them. Every other forum I am on tries 2 keep from having lots of similar threads so I thought I was being helpful. I see now this thread is different. I couldn't possibly care any less if you liked my post this isn't facebook. I was just trying 2 be helpful & show the op some threads that had that info.
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Thanks for setting the record straight with more of your posative attitude. No need to hijack the thread with this petty BS.
It's because there is generally more contamination than on red meat. With something such as beef the animal is skinned right away - with poultry the skin (which can harbor bacteria from feces on the farm) is usually left on until they go through further processing. So there is more opportunity for the bugs to not get cleaned off. Chicken also has more nooks and crannies where bugs can hide - wings, legs, body cavity etc... There's more surface area relative to total meat. There is also the guts (gastro intestinal tract) It's a microbiological superhighway for pathogens. It's size relative to flesh is greater for a bird than a cow or other animal so more intestine to flesh means more chance that during the gutting the contents might get on the bird and the workspace is so much smaller on a bird that it's a lot harder to do this cleanly.
Why is it that, when it comes to poultry the minimum IT (internal temp) of 165°F is safe for both ground and whole/pieces?
Reasons why I would expect ground poultry recommended safe temps to be higher than whole bird. The same as with beef......145° for whole and 160° for ground.
It's because there is generally more contamination than on red meat. With something such as beef the animal is skinned right away - with poultry the skin (which can harbor bacteria from feces on the farm) is usually left on until they go through further processing. So there is more opportunity for the bugs to not get cleaned off. Chicken also has more nooks and crannies where bugs can hide - wings, legs, body cavity etc... There's more surface area relative to total meat. There is also the guts (gastro intestinal tract) It's a microbiological superhighway for pathogens. It's size relative to flesh is greater for a bird than a cow or other animal so more intestine to flesh means more chance that during the gutting the contents might get on the bird and the workspace is so much smaller on a bird that it's a lot harder to do this cleanly.
Basically processing is more invasive & bacteria is usually spread throughout the bird...
This is how it has always been explained to me at least...
It doesn't need to be higher for ground poultry because the recommended temp for whole bird is already 165 - no need to go a lot higher to kill the nasties if you grind it up since you are already hot enough...
Reasons why I would expect ground poultry recommended safe temps to be higher than whole bird. The same as with beef......145° for whole and 160° for ground.
It doesn't need to be higher for ground poultry because the recommended temp for whole bird is already 165 - no need to go a lot higher to kill the nasties if you grind it up since you are already hot enough...
I hope that makes sense.