The poultry and poultry products are often contaminated with potential pathogenic bacteria if proper hygienic practices are not followed at during processing, preparation and storage of chicken products, subsequently they become significant source of foodborne diseases.
Salmonella is often spread when we eat poorly cooked foods. Raw or undercooked eggs, meat and poultry are particularly high risk foods. Thoroughly cooking food will kill Salmonella.
Although the presence of Salmonella in poultry is relatively common, poultry can be safely consumed when it is cooked to a safe internal endpoint temperature.
Where possible, foods (poultry stuffing, etc.) should be cooked to temperatures (at least 65.6 ° C) at which it can be assumed that all Salmonella bacteria have been destroyed.
Eliminate salmonella by cooking method
