You see it all the time on cooking shows or demonstrations on tv,I know they're in a rush but the unhealthy techniques makes me think about what is happening in all of the great restuarants around the world.

In 2000, the USDA determined that a 7 log reduction in Salmonella could be achieved instantly at 158F (through validation studies, of course, rather than by random number generation as may be used elsewhere [http://barfblog.foodsafety.ksu.edu/2007/12/articles/food-safety-communication/health-canada-pulls-holiday-recommendations-from-its-ass/]). After consulting with NACMCF in 2006, the USDA decided to recommend to consumers that poultry be cooked to 165F (just to be safe).However, it's evident that Christina doesn't think much about food safety and perhaps just makes her poultry-cooking rules for the sake of presentation:NACMCF also recommended to USDA that consumers be made aware that higher final temperatures may be needed for consumer acceptability and palatability (e.g., 170????F for whole muscle breast meat and 180????F for whole muscle thigh meat in order to eliminate the pink appearance and rubbery texture).Here are my refs. Enjoy your Christmas dinner.National Advisory Committee on Microbiological Criteria for Foods. 2006. Response to the questions posed by the Food Safety and Inspection Service regarding consumer guidelines for the safe cooking of poultry products. Adopted March 24, 2006. Arlington, VA.United States Department of Agriculture, Food Safety and Inspection Service. 2005. Time-temperature tables for cooking ready-to-eat poultry products. Available at:http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdf. Accessed November 23, 2008.