T-n-T kills the nasties

[bbqLuv]

It takes time and temperature to cook food; it takes time and temperature to kill the nasties.

Salmonella Reduction Table: Temperature + Duration for Food Safety

"Temp. + Time to Pasteurization The table here represents the temperatures, and time held at each corresponding temperature, necessary to kill Salmonella in poultry, beef, and pork. Temperatures are measured from the center, core of the food. Time is calculated once the core temperature has been reached."

According to the table below, killing the bad guys takes 3 minutes and 41 seconds at 145*F.
Salmonella 6.5D Reduction Table

In my humble opinion and practice, poultry, pork, and ground meat cooked to 150*F internally and with carryover cooking and hold time is safe for consumption.

What is your opinion and practice for food safety?

[captainlee]

The only one that cook above 145 is chicken. Never had an issue with beef or pork, maybe I'm lucky.

[smokenoob]

me too!

[texastweeter]

Wild hog, bear, coon, and bobcat/lion get the 145°+ treatment too. Trich is NASTY.

[bbqLuv]

texastweeter and cotton tails and jackrabbits get the 150*F too.
I have yet to harvest a Jackalope.

[RonB]

A number of pro cookers recommend cookin' chicken to 150°. I don't like the texture at that temp. so I go to 158°. Chicken is still juicy even with carryover.

[Huskee]

And, for me, dark meat goes to 190. Too slimy for me at just-done temps.

[ssennott]

ON one of the updates that the Combustion Thermometers had is safe cook tha will figure all of that out for you.

[Dan Deter]

I really thought this was gonna be about dynamite...

[texastweeter]

Or an AC/DC song

[dubob]

Y'all talkin' oven cookin' or sous vide? I sous vide chicken at 145*F for a couple hours, sear for one minute on each side, and serve. Absolutely love the taste, juice, and texture.

[Carolyn]

I don't have an opinion, only confusion and anxiety thanks to how food was cooked in our house, which was cardboard meats and mushy vegetables. Thank goodness for the Thermapen.
I started cooking mostly chicken thighs because I know I can get them up to 185 or so, and they are safe and not overcooked.

[Thunder77]

Thermapen One is my go to.

[Carolyn]

I have the MK4.

[Thunder77]

MK4 is a good one!