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Chicken cooking time at 73.9°C and 6% fat

What this value means

For Chicken at 165°F / 73.9°C and 6% fat, Table 3 lists a required dwell time of Instantaneous (0 seconds) 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 30, column 6% 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.

A 7-Log reduction of Salmonella is achieved instantly at internal temperatures in which the holding time is 0 seconds (table footnote).

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 at or above 145°F, FSIS Relative Humidity Options 1–4 in Table 1 (page 26) may apply when using this time-temperature table.

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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