@f2benny Here's the Foodsafe general temps:
http://www.foodsafety.gov/keep/charts/mintemp.htmlIn the situation where someone gets "food poisoning" or a fairly quick rejection reaction, it's very likely that either the food was handled unsafely in processing (prior to purchase) or somehow a small amount of raw juice sat for a time & then ended up in contact with the finished product......
Most likely cooking to 162 as you did, the temp would rise a bit just getting it off the cooker......
Chances are, it not your undercooking as that pretty close................
watch for pink in the meat.....can get away with some of that in pork, but chicken & such, not so much.....
Poultry juice is no joke.......the raw juice is a magnet for dangerous bacteria, so please be careful folks.....
I always take care to use a different surface for after cook, just to make sure......