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 bacterium campylobacter (usually transmitted by poultry) is the most common cause of bacterial gastroenteritis in the U.S. It causes millions of cases of diarrhea, fever, and abdominal cramps every year. But safety is not the only consideration. Taste, texture, and appearance are also concerns of poultry chefs. To eliminate a rubbery texture and pink juices, it's advisable to cook white (breast) meat to 170 degrees F and dark (thigh and leg) meat to 180 degrees F. It will taste better to diners if it's easy to chew and attractive to view.