Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking
I understand that a slaughtered chicken may become externally contaminated due to the impurities present in water. Over the course of a processing day and despite scald tank temperatures of ...
Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it safe to eat if it's been left at room temperature overnight? ...
I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is sufficiently cooked when the juices run ...
Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly ...