Came across this last year, which intuitively made sense to me--definitely have had chicken cooked at lower than 165F and didn't get sick. I've not seen charts

Came across this last year, which intuitively made sense to me--definitely have had chicken cooked at lower than 165F and didn't get sick. I've not seen charts for other types of meat though. https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast https://www.seriouseats.com/the-food-lab-complete-guide-to-s... "The upshot is: Food safety is a function of both temperature and time. What the USDA is looking for is a 7.0 log10 relative reduction in salmonella bacteria in chicken. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that piece of chicken to start, only one will survive."