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?
-
2I'm voting to close this question as off-topic because this belongs on Seasoned Advice SE– JohnSep 21, 2016 at 10:51
Add a comment
|