796. Raw Chicken That Is at 67 °F After More Than 12 Hours

Dr. Don and Professor Ben talk about the risks of eating properly cooked chicken that warmed up to 67 °F after about 12 hours prior to cooking. Dr. Don - not risky 👍🏼  Professor Ben - not risky 👍🏼   ComBase FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A) December, 2021 Risk Assessment Predicts Most of the Salmonellosis Risk in Raw Chicken Parts is Concentrated in Those Few Products with High Levels of High-Virulence Serotypes of Salmonella - ScienceDirect Dr. Matthew Stasiewicz – Stasiewicz Food Safety Laboratory