Anonymous Modernist 3021

So using the tables on page 193 of volume 1 implies that you would have to hold a poultry breast at 55 degrees centigrade for 39 mins 31 secs to achieve a 6.5 D (approximate) reduction in salmonella? I initially thought this meant surface temperature (and time would obviously depend a lot on the surface area to volume ratio of the meat), but if this is the temperature in the thickest or most central part of the meat then size is immaterial. Hope I've got this right!