Cooking to 145 - 165 kills salmonella present in meat. Unfortunately that doesn't coincide with the degree of rareness some of us prefer.

Thanks for the heads up on salmonella in wild birds. A trade-off may be in order here. To my great dismay mourning doves are carriers as well. frown

https://pmc.ncbi.nlm.nih.gov/articles/PMC7110632/


May God bless America and those who defend her.