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Remember that the temperature danger zone is 40 to 140. When you buy a rotisserie chicken it is being held at a higher temperature than that and they package them as such that they try to keep them warm for a decent amount of time. Then after that, once it drops to 140, it takes time for all those little buggies to grow, get married, and reproduce. The government states that foodmust take less than 4 hours to pass through the temperature danger zone. Add that to the 45-1 hour that it will take the bird to drop to 140, if left in packaging and considering the ambient room temp., and you have a considerable time before it becomes a microbe bomb. Of course, I probably wouldn't try to stretch it that long but 1-2 hours, following government safety standards, should be more than safe.
 

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Diane, I don't know how they raise chicken for mass consumption in NZ, but here in the US they are raised under pretty horrible conditions. Most times kept entirely in small cages stacked on top of each other. Thus when the birds...uh..."do their business" it falls down into the other cages. This creates an environment ripe for the birds to pick up salmonella. Chicken meat is responsible for much, if not most, of the food borne illnesses in this country. Thus everyone is a little leary about how well to cook it, and how long to keep it.
 
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