796. Raw Chicken That Is at 67 °F After More Than 12 Hours
- Author
- Don Schaffner and Ben Chapman
- Published
- Fri 11 Jul 2025
- Episode Link
- https://riskyornot.libsyn.com/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
