與任何易腐爛的肉類、魚肉或禽肉一樣，

細菌可以在未加工或未煮熟的雞肉上找到。

它們在40到140°F（4.4到60°C）的溫度間迅速繁殖 –

（離開冷藏之後和徹底烹飪之前）。

冷凍不會殺死細菌，但細菌會徹底的被充分烹飪破壞。

Foodborne Organisms Associated with Chicken
As on any perishable meat, fish, or poultry,

bacteria can be found on raw or undercooked chicken.

They multiply rapidly at temperatures between

40 and 140 °F (4.4 and 60 °C) —

(out of refrigeration and before thorough cooking occurs).

Freezing doesnt kill bacteria,

but they are destroyed by thorough cooking.