What temperature do you cook chicken at to kill salmonella?

Salmonella is a pathogen, which perishes after being heated to 55 celsius for 1 hour or 60 degrees celsius for 30 minutes. Food should be heated for 10 minutes at 75 degrees celsius so that the centre of the food reaches that temprature. Salmonella is not destroyed by frreezing, and prospers at normal body tempratures.