Calculator / Table 3 / Chicken

Chicken cooking time at 58.9°C and 10% fat

What this value means

For Chicken at 138°F / 58.9°C and 10% fat, Table 3 lists a required dwell time of 49.2 minutes to support a 7-log reduction of Salmonella. The value comes from USDA FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A, December 2021, FSIS-GD-2021-0014) (page 37, row 3, column 10% fat). This site returns only exact published rows: it does not interpolate between temperatures, invent fat levels, or merge different FSIS tables into a new recommendation.

Table 3 applies to chicken products and varies dwell time by fat content from 1% through 12%. FSIS states that products with unknown fat or more than 12% fat may use the 12% column when humidity requirements are met.

Converted temperature is a mathematical conversion of the source °F value using °C = (°F − 32) × 5 / 9, rounded half-up to 1 decimal place. It is not a new FSIS recommendation.

Source table excerpt

Only exact published FSIS rows are shown. Values between rows are not estimated.

Humidity and come-up time

Because this endpoint is below 145°F, FSIS indicates establishments should select Relative Humidity Option 3 or 4 in Table 1 (page 26), depending on total cooking time.

Humidity and heating come-up time are critical operating parameters for using the table. They do not change the dwell time printed in this row. FSIS recommends limiting the total time product temperature is between 50 and 130°F to 6 hours or less.

Open Table 1 humidity options

Other temperatures

Other fat levels

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