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Cooking & Baking

mike_c

(36,657 posts)

2. yes and no

Reply to getagrip_already (Reply #1)

Mon Nov 25, 2024, 05:48 PM

Nov 2024

I think the usual target is 165F but that's the "instantaneous pasteurization" temperature, i.e when poultry reaches that internal temperature it is pasteurized. Holding it at 150F for several hours pasteurizes it equally well. That's the reason sous vide works safely.

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