Now that the USDA has allowed Foster Farms, the source of the Salmonella heidelberg outbreak, to remain open, the responsibility of preventing foodborne diseases is largely in the hands of consumers preparing food and cooking meat at home. This article dives into the details.
I wash my chicken thoroughly and disinfect with bleach, all utensils, my counter top, sink and cutting boards. I don’t care what ANYONE says. I always did and will continue to wash all chicken before cooking.
Why reheat the 165 the next day? Surely the first cooking killed the bacteria?