Which is better for chickens?

The U.S. Food and Drug Administration (FDA) has issued a warning that poultry-cooking temp can be harmful to the health of poultry.

The FDA says the temps are a potential hazard because they can cause infections and lead to a condition called chicken respiratory disease, which can cause respiratory failure and death.

The FDA also says the temperature can lead to outbreaks of respiratory disease and outbreaks of pneumonia in poultry.

Some experts say the FDA’s warning about chicken temps comes as a surprise, and others say the agency is taking a cautious approach to regulating the food industry.

“They have not taken any action yet on the issue of poultry cooking temp,” said Dr. Matthew Roper, a senior scientist at the University of Illinois Health Science Center in Chicago, which is a member of the Institute for Agriculture and Trade Policy (IATP).

“There is no regulatory framework that is clearly and fairly set up to protect the health and welfare of chickens, and the fact that they are still issuing warnings about it is disappointing,” he said.

“The risk of chicken respiratory and respiratory disease is a major concern for the poultry industry and is one of the main reasons why they have been in this business for so long.”

In addition to the FDA warning, the USDA said the agency has conducted a review of the public health risks associated with chicken cooking temp and has also issued recommendations for poultry food companies.

The USDA also said that poultry processors should be cautious about using temps on meat products, because the bacteria can grow in the air, causing a potential health risk to poultry.

“This can happen when you use a chicken fryer, or on any type of poultry product, including chicken meat products,” said the USDA’s food safety advisor, Dan Hagerty.

“You can see what’s happening in the poultry fryer as the temp gets higher and higher and you get into a critical temperature zone.”

Hagerty said poultry fryers can also cause respiratory issues for chickens, but the problem usually appears in older chickens.

“It’s a very different situation than with the chicken, and in fact, the chicken doesn’t like to be in a fryer for very long,” he added.

“In older chickens, it’s usually a matter of having a cold, so the problem is usually related to that cold.”

In a statement, the poultry companies said they will review the FDA guidelines and continue to work with the agency to protect chickens.

“We take our responsibilities as food producers seriously and are committed to providing safe and quality food for our customers,” the companies said.