Microwave vs. conventional oven cooking of chicken: relationship of internal temperature to surface contamination by Salmonella typhimurium.
D000818:Animals; D002645:Chickens; D003296:Cooking / Q000592:standards*; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat / Q000592:standards*; D008872:Microwaves; D012478:Salmonella Food Poisoning / Q000517:prevention & control*; D012486:Salmonella typhimurium / Q000302:isolation & purification*