One should presume that all chicken has dangerous bacterial infections since most of them do [1]. Cook all chicken to 170 no matter what.
[1] https://advocacy.consumerreports.org/press_release/consumer-...
[1] https://advocacy.consumerreports.org/press_release/consumer-...
If you can check your chicken to know that it is 170 then you have a thermometer to check it at other temperatures. If you have a sous vide machine you can go even lower, you just have to increase the time.
https://www.seriouseats.com/the-food-lab-complete-guide-to-s...
https://www.seriouseats.com/how-to-take-meat-temperature-the...
That's an overstatement. Plenty of dishes cooks chicken all the way to well-done and the result is still delicious.
For instance, chicken adobo let the chicken sit in a simmering pot for nearly an hour, and it's absolutely delicious.
It's actually surprisingly hard not to do that. Unless you're cooking at unusually low pan/oven temperatures, the internal temperature of a chicken breast taken off at 150° will probably hit 155° or higher over the next couple minutes.
Serious Eats has a great explanation. "Food safety is a function of both temperature and time." https://www.seriouseats.com/the-food-lab-complete-guide-to-s...
† (personally, I find 140F chicken breast a bit weird, though)One warning to a first-timer though is if you’re used to baked or grilled chicken the texture of sous vide is going to feel undercooked. One or two bites though and you get used to it because of how good it is.
Sous vide is nowhere near as safe as many assume. Many spores and some pathogens can survive the process and people with compromised immune systems should seriously avoid eating such food especially if it’s been refrigerated before consumption.
It's not worth the risk for public health agencies to recommend 150°, that I can agree on. Too much room for inexperienced cooks to make an error.
But chicken held at 150° for a few minutes (which is hard to avoid in most scenarios) is no less safe than the hypothetical "165° for an instant" scenario.
Now it’s not big deal what you do in your own kitchen, but people recommending such practices to a wide audience have real responsibility.
Im not sure what this means. What is the risk-reward being evaluated to see if it is worth it?
Public health guidance should be (and is?) instructions for how to produce reliably safe food.
Is shouldn't be (and isn't?) guidance for what the tradeoff should be between risk and pleasure.
The latter is entirely subjective and up to individuals. This is why you can go out to a public restaurant and get chicken sashimi if you want.[1]
Chicken sashimi is almost (but not in law) prohibited (except limited area) by Japanese health center but it still served because of those restaurants are stupid. They constantly produce ill customer. To be fair, most restaurants won't serve raw chickens.
Speaking about limited area, Kyushu produces very clean chickens that considered to very low risk to eat in raw (Torisashi). They are allowed by local health center.
You actually can't do that, with very few exceptions.
“A raw animal food such as raw egg, raw fish, raw marinated fish, raw molluscan shellfish, or steak tartare, or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in subdivision (c), may be served or offered for sale upon consumer request or selection in a ready-to-eat form if either of the following conditions are satisfied: (1) All of the following requirements are met: (A) As specified in paragraph (1) or (2) of subdivision (e) of Section 114091, the food facility serves a population that is not a highly susceptible population. (B) The food, if served or offered for service by consumer selection from a children’s menu, does not contain comminuted meat. (C) The consumer is informed pursuant to Section 114093 to ensure its safety, the food should be cooked as specified in subdivision (a) or (b). (2) The department grants a variance from subdivision (a) or (b) pursuant to Section 114417 based on a HACCP plan that satisfies all of the following conditions: (A) It is submitted by the permitholder and approved pursuant to Sections 114417.1 and 114417.3. (B) It documents scientific data or other information showing that a lesser time and temperature regimen results in safe food. (C) It verifies that equipment and procedures for food prepared and training of food employees at the food facility meet the conditions of the variance.”
https://www.cdph.ca.gov/Programs/CEH/DFDCS/CDPH%20Document%2...