Does the temperature of chicken affect salmonella bacteria?

Yes, the temperature of chicken has a significant impact on Salmonella bacteria. Here's why:

* Salmonella thrives at warm temperatures: Salmonella bacteria grow rapidly in the "danger zone" between 40°F and 140°F (4°C and 60°C). This is why it's crucial to keep raw chicken refrigerated at 40°F or below.

* Cooking kills Salmonella: Cooking chicken to an internal temperature of 165°F (74°C) will kill Salmonella bacteria.

* Cross-contamination: Even if chicken is properly cooked, it can still be a source of contamination if cross-contamination occurs. This happens when raw chicken juices come into contact with other foods or surfaces.

Here's a breakdown of how temperature affects Salmonella:

* Cold temperatures (below 40°F/4°C): Slow down Salmonella growth, but don't kill it.

* Warm temperatures (40°F to 140°F/4°C to 60°C): Ideal for rapid growth of Salmonella.

* Hot temperatures (above 165°F/74°C): Kill Salmonella bacteria.

Important things to remember:

* Always refrigerate raw chicken immediately.

* Cook chicken thoroughly to 165°F/74°C.

* Wash your hands, utensils, and surfaces thoroughly with hot soapy water after handling raw chicken.

* Never leave cooked chicken out at room temperature for more than two hours (one hour in temperatures above 90°F/32°C).

By understanding the relationship between temperature and Salmonella, you can take the necessary steps to prevent foodborne illness.