By Maggie Koerth-Baker at 10:36 am Tue, Aug 9, 2011
Just to be clear here, if I cook it to at least 165 °F (74 °C) internal then the drug resistant Salmonella still dies, correct?
Sure, but now we’re just breeding new strains of heat-resistant bacteria. There is no end in sight, I’m afraid.
Salmonella is pretty much endemic in the guts of poultry. Cook your eggs, chicken and turkey well done and you should be fine.
Campylobacter’s a nice fowl-borne illness, too. My first and only 106° fever.
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