About: http://webisa.webdatacommons.org/437836937

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	I think as long as the meat is cooked to 131F within 4 hours, and then kept at that temperature for at least 90 minutes, most if not all the threats are terminated (including Salmonella).
http://www.w3.org/ns/prov#wasQuotedFrom	stackexchange.com