Anonymous
08/04/2024 01:23
Subject: Re:Safely poaching chicken in residual heat
NIH from Applied Microbiology ( https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1057731/ )
Thermal death time studies were conducted at 5 F intervals from 130 to 150 F with strains of salmonellae and enterotoxigenic staphylococci. Heat-resistant Salmonella senftenberg strain 775W, Staphylococcus aureus strains 196E and Ms149, and non-heat-resistant Salmonella manhattan were studied in custard, chicken à la king, and ham salad.
These data indicate that heating perishable foods of the type studied to 150 F and holding every particle of food at this temperature for at least 12 min reduces 10 million or less salmonellae or staphylococci per gram to nondetectable levels.
The same degree of destruction is achieved in similarly contaminated foods when held at 140 F for 78 to 83 min.
On the basis of the calculation procedures employed, it is estimated that 45-min exposure at 140 F would be necessary to reduce 1,000 organisms per gram to nondetectable levels.
I had assumed salmonella would be on the surface, not inside, but the buggers have flagella and can burrow in. Found a Reddit explanation of how the processing steps for poultry makes it way more risky than beef, pork, lamd, etc. Trust me, you do not want that link.
Thermal death time studies were conducted at 5 F intervals from 130 to 150 F with strains of salmonellae and enterotoxigenic staphylococci. Heat-resistant Salmonella senftenberg strain 775W, Staphylococcus aureus strains 196E and Ms149, and non-heat-resistant Salmonella manhattan were studied in custard, chicken à la king, and ham salad.
These data indicate that heating perishable foods of the type studied to 150 F and holding every particle of food at this temperature for at least 12 min reduces 10 million or less salmonellae or staphylococci per gram to nondetectable levels.
The same degree of destruction is achieved in similarly contaminated foods when held at 140 F for 78 to 83 min.
On the basis of the calculation procedures employed, it is estimated that 45-min exposure at 140 F would be necessary to reduce 1,000 organisms per gram to nondetectable levels.
I had assumed salmonella would be on the surface, not inside, but the buggers have flagella and can burrow in. Found a Reddit explanation of how the processing steps for poultry makes it way more risky than beef, pork, lamd, etc. Trust me, you do not want that link.
