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Food safety guidelines suggest cooking fish to at least 130F. Chicken, in contrast, should be cooked to at least 165F. Perhaps the bacteria/viruses found in fish die at lower temperatures. If so, why the bacteria/viruses found in chicken are not found in fish?

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    I'm voting to close this question as off-topic because this belongs on Seasoned Advice SE
    – John
    Sep 21, 2016 at 10:51

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