Salmonella can be killed at less than 140 if it’s for long enough, you can sous vide chicken reasonably safely down to 135 or maybe even push it a little lower. HOWEVER this will not be medium rare. Medium rare is 130. 135-140 are solidly medium, barely a blush of pink at that temp really.
Salmonella can be killed at less than 140 if it’s for long enough, you can sous vide chicken reasonably safely down to 135 or maybe even push it a little lower. HOWEVER this will not be medium rare. Medium rare is 130. 135-140 are solidly medium, barely a blush of pink at that temp really.