Читать книгу Charcuterie For Dummies - Mark LaFay - Страница 37

Salmonella is probably the most commonly known bacteria simply because of its prevalence in undercooked chicken. This is why even to this day, a well-cooked piece of chicken is heated to 160 degrees Fahrenheit. This can give it the consistency of rubber if done too well, but, hey, better safe than sorry. Salmonella is a concern in poultry and to a lesser extent in pork. Salmonella can be controlled by lowering the meat’s pH (acidifying). Cooking to 160 degrees Fahrenheit will also kill it.