what temperature kills bacteria in cooking
If you can get it from local sources it is often better. Avoid non-pasteurized juices. 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.he advisory panel found that the FSIS figures for poultry were way too high. The FSIS recommends temperature and time enough to kill 99.99999 percent of the bacteria but the panel recommended enough to kill 99.995 percent of the bacteria.