concluded that although fried chicken breast fillets
looked cooked, Campylobacter jejuni might not be inactivated and
the probability of eating home-cooked poultry that contains surviving
bacteria is higher than previously assumed. Finally, retail sausages
were contaminated with Salmonella Typhimurium DT 104, then
fried, grilled or barbequed. Salmonella survived
in high enough numbers to be quantified depending on the cooking
method and the time applied.