And yeah it's absolutely not a lie. it's talking about recommendations of an entire population of people all with varying levels of immune system response to pa

And yeah it's absolutely not a lie. it's talking about recommendations of an entire population of people all with varying levels of immune system response to pathogens of all ages and sizes and pre-existing conditions. Their guideline is there for the late stage cancer patient as well as the high school athlete in peak physical form. To call it a lie is disingenuous at best and outright malicious at worst. sure in a vacuum that food might not harbor enough bacteria to make you sick but you don't always grab that food with clean hands and separate the slice from one another with clean hands or if someone sneezed near to the time the box was open and some bad stuff landed on it and then grew like a petri dish. it's good advice to follow in general. just like the fda guideline says cook your chicken to 165ºF they also have a more nuanced outlook on it too with appropriate charts for pasteurization schedules and risk management guidelines for restaurants. why do they say 165 is the best temp? well that's the temp that if your chicken reaches internally there will be a large log reduction in salmonella populations within mere seconds of reaching that temp. you can cook chicken safely when you do so at a lower temperature but you need to cook it longer. 165 for seconds is safe and a good phrase to teach the general population about.