Food Safety, Preparation and Storage Tips
Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona
Safe Cooking of Poultry
The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) was asked by the Food Safety Inspection Service of the U.S. Department of Agriculture to develop recommendations for consumers for the safe cooking of poultry products. This request was in response to food-borne illness outbreaks caused by Salmonella in poultry products that appeared to be ready-to-eat, but were not. The purpose of the NACMCF, which consists of government, industry, and academic food safety experts, is to provide impartial, scientific advice to federal food safety agencies for use in the development of an integrated national food safety systems approach from farm to final consumption to assure the safety of domestic, imported, and exported foods.
Meer, R. and S. Misner. 2006. The University of Arizona Cooperative Extension, Department of Nutritional Sciences.