Poultry can be over 165 degrees and still pink and chicken can still contain bacteria and yet, not have any pink inside. Its a crazy dichotomy.
It's the main reason why experts say to use temp as a guide and not color. And it's why I linked the USDA guide regarding what the science is behind temp and bacteria exposure.
People can eat their poultry, beef, pork etc at whatever temp and doneness they want, my wife still wont eat pork at 140 because of what her grandma used to say. I was just trying to show the science behind temps vs simply the conventional wisdom we were told growing up.
