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In part, this is because cooked chicken has been heated to a temperature that is sure to have killed off any small amounts of surface bacteria—and raw chicken hasn't.
The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C).
If the internal temperature of cooked food goes below 140 degrees, you run the risk of dealing with E. coli and Salmonella. Your best bet is to bring home a hot rotisserie chicken and allow it to ...
The safe minimum cooking temperature recommended by the U.S. Department of Health & Human Services is 165 °F (74 °C) to prevent foodborne illness because of bacteria and parasites. [37] However, in Japan raw chicken is sometimes consumed in a dish called torisashi , which is sliced raw chicken served in sashimi style.
There's a reason U.S. health officials recommend eating chicken when it's fully cooked. Unlike red meats like meat or lamb, poultry often harbors harmful bacteria like salmonella.
Outbreaks are often associated with foods cooked in large batches, such as poultry, meat, and gravy, and held at unsafe temperatures between 40-140°F, which allows the bacteria to thrive. These outbreaks tend to occur in settings where large groups are served, such as hospitals, school cafeterias, prisons, nursing homes, and catered events.
“The temperature ‘danger zone’ for perishable foods is 40° to 140° F. When food sits in this temperature range for too long it invites bacteria to grow,” Velie says.
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.