I am a little confused on the information on this site. Most of the articles explain the USDA uses 165 as the safe IT because it kills harmful bacteria instantly, but that lower temperatures will also do the trick if given more time.
Like here for example on the turkey article. In the first paragraph meathead tells us 155 is best for white meat, but the risk is too great, and then in the very next paragraph he says 145 is safe if given only 4 minutes at that temp, and 155 if given only 23 seconds. Simply the carry over would go on for much longer than 23 seconds. What's the risk?
" Dark meat has about 9% fat, 33% more than white meat, so it tastes and feels best at about 170°F. White meat is very lean, about 6%, and it dries out quickly if it is overcooked. It is at its best texture and juiciness at about 155°F, but that's 10°F below the USDA recommendation and the risk is too great at that temp. So I will advise you to cook it to 160°F and let the temp rise to 165°F while it moves from cooker to carving. More on this below.
USDA wants to keep things simple for us in order to keep us safe. Admirable! What USDA doesn't tell you is that microbes start croaking at about 130°F. The hotter the food gets, the faster the pathogens die. You can pasteurize your turkey at 130°F in 2 hours or at 165°F in 2 seconds, hence the USDA recommended minimum of 165°F. What the USDA doesn't tell you is that you can kill them all if you heat the bird to 160°F for 7 seconds, 155°F for 23 seconds, or 145°F for about 4 minutes."
But then, he goes on to caution multiple times to make sure you hit 165 so you dont make everyone sick. Why? Especially on a turkey where it is almost guaranteed to had spent much more time than a mere 4 minutes at 145 if it is 155, and if it is 155 then in another 23 seconds it's safe anyway. In fact, all of the articles, especially those dealing with birds seem to have this contradiction.
I understand the liability standpoint, but it still seems like an odd contradiction to inform people that the USDA guidelines are oversimplified, and then hold them up as the bar to meet.
Like here for example on the turkey article. In the first paragraph meathead tells us 155 is best for white meat, but the risk is too great, and then in the very next paragraph he says 145 is safe if given only 4 minutes at that temp, and 155 if given only 23 seconds. Simply the carry over would go on for much longer than 23 seconds. What's the risk?
" Dark meat has about 9% fat, 33% more than white meat, so it tastes and feels best at about 170°F. White meat is very lean, about 6%, and it dries out quickly if it is overcooked. It is at its best texture and juiciness at about 155°F, but that's 10°F below the USDA recommendation and the risk is too great at that temp. So I will advise you to cook it to 160°F and let the temp rise to 165°F while it moves from cooker to carving. More on this below.
USDA wants to keep things simple for us in order to keep us safe. Admirable! What USDA doesn't tell you is that microbes start croaking at about 130°F. The hotter the food gets, the faster the pathogens die. You can pasteurize your turkey at 130°F in 2 hours or at 165°F in 2 seconds, hence the USDA recommended minimum of 165°F. What the USDA doesn't tell you is that you can kill them all if you heat the bird to 160°F for 7 seconds, 155°F for 23 seconds, or 145°F for about 4 minutes."
But then, he goes on to caution multiple times to make sure you hit 165 so you dont make everyone sick. Why? Especially on a turkey where it is almost guaranteed to had spent much more time than a mere 4 minutes at 145 if it is 155, and if it is 155 then in another 23 seconds it's safe anyway. In fact, all of the articles, especially those dealing with birds seem to have this contradiction.
I understand the liability standpoint, but it still seems like an odd contradiction to inform people that the USDA guidelines are oversimplified, and then hold them up as the bar to meet.
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