Pink poultry has risks of salmonella, but is a professional gray zone
Here's where things get controversial. In our initial conversation with Hertz, she suggested that just like beef, most dangerous bacteria in chicken lives on the outside of the meat. Therefore many restaurants cook under the suggested temperature (165 degrees Fahrenheit) in order to maintain a juicy interior.
When we consulted the other nutritionists, both threw up red flags, citing a serious risk of salmonella and Campylobacter jejuni, which is slightly less dangerous but still bloody stool-inducing.
"If you go to the FDA website for risk assessment, they're never going to write this," says Hertz. "But if I bought my chicken from a nice local farm, I wouldn't be scared. If I was buying it from a grocery store, I would be a little more scared."