Common ways to cook chicken at home may not be safe
Chicken can harbor the bacterial pathogens Salmonella and Campylobacter. High temperatures can kill these microbes, but enough may survive to cause illness if meat is undercooked. Recommendations for monitoring doneness vary widely, and the prevalence and safety of methods commonly used by home cooks have been unclear. To help clarify consumers' chicken cooking practices, Lansgrud and colleagues surveyed on the chicken cooking practices.
Researchers found that the surface of chicken meat may still harbor live pathogens after the inside is cooked sufficiently. Furthermore, thermometers are not widely used; only one of the 75 observed households employed one. So, they think widespread techniques for judging doneness of chicken may not ensure that pathogens are reduced to safe levels in home cooks.
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