Most ceiling fans rotate much more slowly than most electric desk fans. They cool people effectively by introducing slow movement into the otherwise still, hot air of a room. Fans never actually cool air, unlike air-conditioning equipment, but use significantly less power (cooling air is thermodynamically expensive).
As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. Some bacteria associated with chicken are Salmonella Enteritidis, Staphylococcus aureus, Campylobacter jejuni, and Listeria monocytogenes.They multiply rapidly at temperatures between 40 Â° F (4.4Â° C) and 140 Â° F (60Â° C)--out of refrigeration and before thorough cooking occurs.ome bacteria associated with chicken are Salmonella Enteritidis, Staphylococcus aureus, Campylobacter jejuni, and Listeria monocytogenes. They multiply rapidly at temperatures between 40 Â° F (4.4Â° C) and 140 Â° F (60Â° C)--out of refrigeration and before thorough cooking occurs.
The CDC reports that the rate of Campylobacter infections per 100,000 population increased by 14 percent between 2006-2008 and 2011. The most recent round of federal meat tests found that 26 percent of raw chicken pieces contained an antibiotic-resistant form of Campylobacter. Of all the Campylobacter microbes found on the raw chicken samples, 58 percent were resistant to at least one antibiotic, and 14 percent were resistant to several antibiotics.