what temperature kills salmonella in food
Cooking food at lower temperatures than ovens worries some people, but sous-vide cooking, as described, is quite safe from bacteria. Chicken held at 148Â°F for three minutes will kill 99.999999% of salmonella. While most conventional recipes say take chicken out at an internal temperature of 160Â°F, it only takes fourteen seconds to kill 99.999999% of bacteria. But at 160Â°F the proteins unfold, release their moisture, and become dry.