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Old 05-09-2011, 11:42 AM   #11
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Originally Posted by taxlady View Post
I'm not an expert. I think if he is baking it at close to 200F and it is pieces, that it isn't a problem. It's well over the 140F usually considered safe for keeping food.

He is cooking it at 200 for only 20 minutes. That isn't hot or long enough to get the internal temp of cold chicken to 165 which is necessary to kill salmonella and other bacteria. In fact its warming the chicken to the temp that bacteria thrive in.

Refrigerating it doesn't kill the bacteria. Freezing usually doesn't either.
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Old 05-09-2011, 12:18 PM   #12
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Originally Posted by jennyema View Post
He is cooking it at 200 for only 20 minutes. That isn't hot or long enough to get the internal temp of cold chicken to 165 which is necessary to kill salmonella and other bacteria. In fact its warming the chicken to the temp that bacteria thrive in.

Refrigerating it doesn't kill the bacteria. Freezing usually doesn't either.
You are quite right. I started thinking about it and realized that the pieces of chicken have to first get to a temperature that will kill the micro-organisms, before it would be safe to keep it at over 140F.
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