Can you cook chicken at 140 degrees? (Best way to cook it)

By Dr Anny Manrich (PhD) | Reviewed by Dr Anny Manrich (PhD)

Page last updated: 10/10/2023 | Next review date: 10/10/2025

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The contents of this article are fact-based except otherwise stated within the article.

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Conference Papers

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

In this brief guide, we are going to answer the question “Can you cook chicken at 140 degrees?” We will discuss all the aspects related to the cooking of chicken at 140 degrees F including the method to cook chicken at 140 and the best techniques. In the end, we will also discuss methods to make chicken bacteria-free.

Can you cook chicken at 140 degrees?

Yes, chicken can be prepared at a temperature of 140 degrees Fahrenheit (60°C), but it’s generally not recommended. The reason for this caution is the requirement for a 7.0 log10 reduction in Salmonella spp. to ensure the safety of poultry. A log10 reduction signifies a pathogen reduction “by a factor of ten.”

If the necessary 7.0 log10 reductions are attained, the food is considered safe for consumption. However, if the poultry does not achieve these 7.0 log10 reductions, it is deemed undercooked and must undergo extended processing to achieve the appropriate log10 reductions or be cooked to an internal temperature of 165 F (74°C). (1)

To attain a 7.0 log10 reduction, extended cooking durations become necessary. In the presence of fats, certain microorganisms tend to exhibit greater heat resistance. This phenomenon is occasionally termed “fat protection” and is believed to bolster heat resistance by influencing cellular moisture levels.

Specifically, chicken containing 1% fat demands a minimum cooking time of 25.2 minutes at an internal temperature of 140 degrees (60°C), whereas chicken with a 12% fat content necessitates at least 35 minutes of cooking. (2)

What is the best technique to cook chicken at 140 degrees?

The sous vide technique typically stands out as the optimal approach for achieving this outcome. Sous vide is defined as the practice of cooking raw ingredients within vacuum-sealed, heat-resistant pouches or containers, precisely controlling both temperature and duration and then promptly cooling them.

This culinary method falls into the category of low-temperature, extended cooking, and it has been in use in restaurants since the 1970s, gaining significant popularity since the early 2000s. Sous vide primarily employs lower temperatures, typically below 70°C, for cooking.

These lower temperatures can be safely employed as long as they are accompanied by sufficiently extended cooking durations to effectively eliminate harmful pathogens.

The required cooking times can vary widely, ranging from mere minutes to several days, contingent on the specific temperature used. Ensuring the correct pairing of time and temperature is vital for safety purposes. (1)

Why is it necessary to cook chicken?

Consuming chicken that hasn’t been thoroughly cooked presents a significant health hazard. When chicken isn’t heated to a temperature that can effectively eliminate harmful foodborne pathogens, it heightens the chances of contracting foodborne illnesses.

While cooking methods like frying typically elevate the external temperature of the chicken to levels that can eradicate surface bacteria, inadequate cooking may permit certain internal bacterial pathogens to persist, potentially posing health threats if the partially cooked chicken is consumed.

Incomplete cooking primarily pertains to bacterial pathogens residing within the chicken itself. Conversely, the risk of cross-contamination predominantly involves bacteria present on the surface of poultry meat or eggshells.

This risk extends to other food items, either directly or indirectly, as these bacteria can be transferred during the process of food preparation and handling. (3, 4)

What are the most common foodborne pathogens in chicken?

Poultry meat frequently harbors a range of pathogens, with Campylobacter and Salmonella emerging as the primary offenders. These two pathogens, which pose health risks to humans, can often be found in significant numbers within the digestive systems of birds.

Nonetheless, it remains crucial to detect their presence, even when they exist in minimal quantities, after the contamination of poultry meat. (5)

What is the adequate way to prepare chicken?

To ensure safe consumption, it is vital to cook raw chicken until it reaches a minimum internal temperature of 165°F (73.9°C) or higher, maintaining this temperature for at least 15 seconds. Consistently using a food thermometer throughout the cooking process is highly advisable to confirm the achievement of this crucial temperature.

By employing a food thermometer, you can precisely confirm that the chicken has uniformly reached the recommended minimum internal temperature of 165°F. This proactive approach substantially diminishes the likelihood of foodborne illness and guarantees the safety of the chicken. (3)

What happens if you eat contaminated chicken?

Consuming chicken contaminated with harmful pathogens can result in foodborne illnesses and food poisoning. In cases of Salmonella infection, most individuals tend to develop symptoms such as diarrhea, fever, and stomach cramps.

In the event of a Campylobacter infection, people often experience diarrhea, which may occasionally contain blood, accompanied by fever, stomach cramps, and sometimes nausea and vomiting.

Typically, these symptoms emerge within a timeframe of two to five days following infection and typically endure for about one week. They tend to become noticeable within a range spanning from six hours to six days after infection and persist for a period of four to seven days.

Both Campylobacter and Salmonella are prevalent bacteria commonly found in contaminated chicken, collectively contributing to a significant portion of bacterial contamination in poultry. (5-7)

Conclusion

In this brief guide, we have answered the question “Can you cook chicken at 140 degrees?”. We have discussed all the aspects related to the cooking of chicken at 140 degrees F including the method to cook chicken at 140 and the best techniques. In the end, we have also discussed the methods to make chicken bacteria-free.

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References

1.-

PLAIN, Sara et al. Examining the safety of duck breast prepared the sous vide method. BCIT Environmental Public Health Journal, 2016.

2.-

U.S. Department of Agriculture, Food Safety and Inspection Service. FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A). 2021.

3.-

BROWN, Laura Green et al. Frequency of inadequate chicken cross-contamination prevention and cooking practices in restaurants. Journal of food protection, v. 76, n. 12, p. 2041-2045, 2013.

4.-

LUBER, Petra. Cross-contamination versus undercooking of poultry meat or eggs—which risks need to be managed first?. International journal of food microbiology, v. 134, n. 1-2, p. 21-28, 2009.

5.-

ROUGER, Amélie; TRESSE, Odile; ZAGOREC, Monique. Bacterial contaminants of poultry meat: sources, species, and dynamics. Microorganisms, v. 5, n. 3, p. 50, 2017.

6.-

Centers for Disease Control and Prevention [CDC]. Campylobacter (Campylobacteriosis). 2021.

7.-

Centers for Disease Control and Prevention [CDC]. Salmonella. 2023.

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