Dr. Don and Professor Ben talk about the risks of eating properly cooked chicken that warmed up to 67 °F after about 12 hours prior to cooking.

Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼

• ComBase
• FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A) December, 2021
• Risk Assessment Predicts Most of the Salmonellosis Risk in Raw Chicken Parts is Concentrated in Those Few Products with High Levels of High-Virulence Serotypes of Salmonella - ScienceDirect
• Dr. Matthew Stasiewicz – Stasiewicz Food Safety Laboratory