The answer is a resounding yes—with a twist. If you hit 165°F in every single point of the food, salmonella is a goner. But that’s a big “if.” People undercook, reheat poorly, or forget about cross-contamination. The bacteria only needs one sloppy move to come back.
Think of it like this: cooking is a game of consistency, not just temperature. You are the bouncer at a club, and salmonella is trying to sneak in. A hot oven is your velvet rope. A cold counter is a back door. Stay sharp, use your thermometer, and wash your hands like a maniac. Then you can enjoy that crispy chicken without fear.
And if you do get sick? Drink fluids, curse your luck, and remember: you’ll survive. But your dinner party? It’s over.
