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Salmonella
In short: Bacteria that cause food poisoning, mainly via raw poultry and raw eggs. Heating to at least 70 °C at the core kills them.
PoultrySources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Lebensmittelsicherheit
In short: Bacteria that cause food poisoning, mainly via raw poultry and raw eggs. Heating to at least 70 °C at the core kills them.