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Re: smoked chicken

Posted By: Joe Ames
Date: Saturday, January 17, 2004 at 8:07 a.m.

In Response To: smoked chicken (chip)

Chip,

What was the smokehouse temperature?

Just by the way commercial poultry is processed, you have to assume it's all contaminated with a variety of bacteria.
When in the "danger zone" 40 to 140 F, bacteria begins to grow rapidly, especially after about 2 hours.

To a degree, smoke and/or a curing agent are anti-bacterial, but not "magic bullets". ;-)

If improperly handled poultry hasn't made you sick, then consider yourself lucky. ;-)

Here's a good reference site.

http://aggie-horticulture.tamu.edu/extension/poison.html

Or click below

Hope this helps

Joe

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Messages In This Thread

smoked chicken
chip -- Friday, January 16, 2004 at 8:57 p.m.
Re: smoked chicken
Joe Ames -- Saturday, January 17, 2004 at 8:07 a.m.

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