All true, and food micro biology is fascinating, I worked in a frzn food factory for a year in QC.
I think we're all pretty cautious about raw chicken, Im just saying Ive cooked literally thousands
of pieces of the little cluckers in various ways,both in catering and for me and family, and
have never had a problem im aware of. Im just careful about temps and cross contamination,
especially in the home, where various operations arent usually as separated as they are in...