[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-563517-105":53,"doc-detail-563517-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","chicken-pasteurization-chart-times-and-temperatures-for-7-log10-salmonella-lethality-poultry-with-varying-fat-content","Chicken Pasteurization Chart - Times and Temperatures for 7-log10 Salmonella Lethality - Poultry with Varying Fat Content","","Chicken pasteurization chart providing temperature-time combinations to achieve 7-log10 lethality of Salmonella for poultry with different fat contents. Tables list target internal temperatures in both ºF and ºC and corresponding holding times for chicken, with values ranging from many minutes at lower temperatures to under 10 seconds at 73.9°C (165°F). Notes specify that a holding time below 10 seconds at internal temperature can immediately meet lethality requirements, and humidity should be applied as necessary.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/chicken-pasteurization-chart-times-and-temperatures-for-7-log10-salmonella-lethality-poultry-with-varying-fat-content/563517/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/chicken-pasteurization-chart-times-and-temperatures-for-7-log10-salmonella-lethality-poultry-with-varying-fat-content/563517.png","ImageObject",442,249,{"name":88,"@type":89},"Anna Hans","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-16","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":9},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What is the purpose of this chicken pasteurization chart?","Question",{"text":108,"@type":109},"It provides temperature and holding times to achieve 7-log10 lethality of Salmonella for chicken pasteurization across different poultry fat contents.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How do the required times change with temperature?",{"text":113,"@type":109},"Holding times decrease as target internal temperature increases, reaching less than 10 seconds at 165°F (73.9°C).",{"name":115,"@type":106,"acceptedAnswer":116},"What guidance is given for humidity and short holding times?",{"text":117,"@type":109},"The chart states that holding time under 10 seconds at the internal temperature can instantly achieve the required lethality of Salmonella, and humidity should be applied as necessary.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},563517,1792112775,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":9,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":135,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":73},5909892332657,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","Chicken pasteurization chart  \nFor poultry with 1% fat content, pasteurize it according to the temperatures and times below to obtain 7-log10 lethality of Salmonella * .  \n Temperature (ºF)  \n Temperature (ºC)  \n Time for Chicken  \n\n| 136°F | 57.8°C | 63.3 min |\n| --- | --- | --- |\n| 140°F | 60°C | 25.2 min |\n| 145°F | 62.8°C | 8.4 min |\n| 150°F | 65.6°C | 2.7 min |\n| 155°F | 68.3°C | 44.2 sec |\n| 160°F | 71.1°C | 13.7 sec |\n| 165°F | 73.9°C | \u003C10.0 sec |\n\n* A holding time of \u003C10 seconds at the internal temperature will instantly achieve the required lethality of Salmonella. Apply humidity as necessary.  \nFor poultry with 2% fat content, pasteurize it according to the temperatures and times below to obtain 7-log10 lethality of Salmonella * .  \n Temperature (ºF)  \n Temperature (ºC)  \n Time for Chicken  \n\n| 136°F | 57.8°C | 64.5 min |\n| --- | --- | --- |\n| 140°F | 60°C | 25.7 min |\n| 145°F | 62.8°C | 8.6 min |\n| 150°F | 65.6°C | 2.7 min |\n| 155°F | 68.3°C | 45 sec |\n| 160°F | 71.1°C | 14 sec |\n| 165°F | 73.9°C | \u003C10.0 sec |\n\n* A holding time of \u003C10 seconds at the internal temperature will instantly achieve the required lethality of Salmonella. Apply humidity as necessary.  \nPage 1 / 6  \n[fooddocs.com](fooddocs.com) Food safety made easy  \nChicken pasteurization chart  \nFor poultry with 3% fat content, pasteurize it according to the temperatures and times below to obtain 7-log10 lethality of Salmonella * .  \n Temperature (ºF)  \n Temperature (ºC)  \n Time for Chicken  \n\n| 136°F | 57.8°C | 65.7 min |\n| --- | --- | --- |\n| 140°F | 60°C | 26.2 min |\n| 145°F | 62.8°C | 8.7 min |\n| 150°F | 65.6°C | 2.7 min |\n| 155°F | 68.3°C | 45.9 sec |\n| 160°F | 71.1°C | 14.2 sec |\n| 165°F | 73.9°C | \u003C10.0 sec |\n\n* A holding time of \u003C10 seconds at the internal temperature will instantly achieve the required lethality of Salmonella. Apply humidity as necessary.  \nFor poultry with 4% fat content, pasteurize it according to the temperatures and times below to obtain 7-log10 lethality of Salmonella * .  \n Temperature (ºF)  \n Temperature (ºC)  \n Time for Chicken  \n\n| 136°F | 57.8°C | 67 min |\n| --- | --- | --- |\n| 140°F | 60°C | 26.8 min |\n| 145°F | 62.8°C | 8.9 min |\n| 150°F | 65.6°C | 2.7 min |\n| 155°F | 68.3°C | 46.8 sec |\n| 160°F | 71.1°C | 14.5 sec |\n| 165°F | 73.9°C | \u003C10.0 sec |\n\n* A holding time of \u003C10 seconds at the internal temperature will instantly achieve the required lethality of Salmonella. Apply humidity as necessary.  \nPage 2 / 6  \n[fooddocs.com](fooddocs.com) Food safety made easy  \nChicken pasteurization chart  \nFor poultry with 5% fat content, pasteurize it according to the temperatures and times below to obtain 7-log10 lethality of Salmonella * .  \n Temperature (ºF)  \n Temperature (ºC)  \n Time for Chicken  \n\n| 136°F | 57.8°C | 68.4 min |\n| --- | --- | --- |\n| 140°F | 60°C | 27.5 min |\n| 145°F | 62.8°C | 9.2 min |\n| 150°F | 65.6°C | 2.8 min |\n| 155°F | 68.3°C | 47.7 sec |\n| 160°F | 71.1°C | 14.8 sec |\n| 165°F | 73.9°C | \u003C10.0 sec |\n\n* A holding time of \u003C10 seconds at the internal temperature will instantly achieve the required lethality of Salmonella. Apply humidity as necessary.  \nFor poultry with 6% fat content, pasteurize it according to the temperatures and times below to obtain 7-log10 lethality of Salmonella * .  \n Temperature (ºF)  \n Temperature (ºC)  \n Time for Chicken  \n\n| 136°F | 57.8°C | 69.9 min |\n| --- | --- | --- |\n| 140°F | 60°C | 28.2 min |\n| 145°F | 62.8°C | 9.5 min |\n| 150°F | 65.6°C | 2.9 min |\n| 155°F | 68.3°C | 48.6 sec |\n| 160°F | 71.1°C | 15 sec |\n| 165°F | 73.9°C | \u003C10.0 sec |\n\n* A holding time of \u003C10 seconds at the internal temperature will instantly achieve the required lethality of Salmonella. Apply humidity as necessary.  \nPage 3 / 6  \n[fooddocs.com](fooddocs.com) Food safety made easy  \nChicken pasteurization chart  \nFor poultry with 7% fat content, pasteurize it according to the temperatures and times below to obtain 7-log10 lethality of Salmonella * .  \n Temperature (ºF)  \n Temperature (ºC)  \n Time for Chi","cbCaimDnWMLlBIb4","https://ap.wps.com/l/cbCaimDnWMLlBIb4","pdf",145532,6,"English","# Pasteurization targets\n## Temperatures and holding times\n## Notes on lethality and humidity","[{\"question\":\"What is the purpose of this chicken pasteurization chart?\",\"answer\":\"It provides temperature and holding times to achieve 7-log10 lethality of Salmonella for chicken pasteurization across different poultry fat contents.\"},{\"question\":\"How do the required times change with temperature?\",\"answer\":\"Holding times decrease as target internal temperature increases, reaching less than 10 seconds at 165°F (73.9°C).\"},{\"question\":\"What guidance is given for humidity and short holding times?\",\"answer\":\"The chart states that holding time under 10 seconds at the internal temperature can instantly achieve the required lethality of Salmonella, and humidity should be applied as necessary.\"}]","Chicken Pasteurization Chart - Times and Temperatures for 7-log10 Salmonella Lethality - Poultry with Varying Fat Content | PDF",1791836185]