Do you "clean" your chicken?

[chevyhater01]

I don't know. I just eat whatever my wife cooks.

The correct answer!

[bcoop]

Does hosing the chicken down with water really remove all of the bacteria?

All of it? No.

[stangin4lyfe]

Does hosing the chicken down with water really remove all of the bacteria?

No, just be wary of cross-contamination from the transferring of bacteria from the chicken to another food source.

I personally am not worried about bacteria on the chicken itself though(considering salmonella starts to die off around 160F or so).

Just be careful afterwards because bacteria can grow once prepared as well.

[helosailor]

I always give it a good rinse, then trim/whatever as necessary depending on how it's getting prepared.

[bcoop]

(considering salmonella starts to die off around 160F or so).

False.

[stangin4lyfe]

False.

I too have heard all kinds of numbers thrown out there in the past few years.
Accordingly to the CDC, internal temp is now 165(it was 160 in 2010).

http://www.cdc.gov/foodsafety/prevention.html

[bcoop]

I too have heard all kinds of numbers thrown out there in the past few years.
Accordingly to the CDC, internal temp is now 165(it was 160 in 2010).

http://www.cdc.gov/foodsafety/prevention.html

That still isn't when salmonella dies off.

[Cobraman]

I don't clean it, but I sure do choke it sometimes

[stangin4lyfe]

That still isn't when salmonella dies off.

What are you getting at here Brent?
You and I both know that heat is what kills salmonella point blank.

[Ruffdaddy]

That still isn't when salmonella dies off.

Its temperature and time dependent right? Like 130deg is enough if its kept there for 2 hours right?

[slow99]

I thought salmonella died off at 145.

[stangin4lyfe]

Its temperature and time dependent right? Like 130deg is enough if its kept there for 2 hours right?

Absolutely, hence putting chicken on a smoker

[stangin4lyfe]

I thought salmonella died off at 145.

That is when it starts dying off and I should have been more clear in my first post

[bcoop]

What are you getting at here Brent?
You and I both know that heat is what kills salmonella point blank.

Not getting at anything. You said it dies off at 160, which is wrong. Salmonella and the vast majority of pathogens die at 122.

Yes, CDC says you should cook chicken to 165, but a) there are other factors at play and b) they're going overboard. Like when I tell someone something needs to be done daily. It doesn't necessarily need to be done daily, but I tell them daily hoping it gets done once a week.

[mstng86]

Not getting at anything. You said it dies off at 160, which is wrong. Salmonella and the vast majority of pathogens die at 122.

Yes, CDC says you should cook chicken to 165, but a) there are other factors at play and b) they're going overboard. Like when I tell someone something needs to be done daily. It doesn't necessarily need to be done daily, but I tell them daily hoping it gets done once a week.

in other words

people are stupid, make sure they over cook it.