Final answer:
Chicken held at an internal temperature of 125F has indeed been time-temperature abused, as it resides in the danger zone for bacterial multiplication, making it potentially unsafe to eat.
Step-by-step explanation:
True, chicken held at an internal temperature of 125F has been time-temperature abused. The danger zone for bacterial growth in food is between 40 degrees F (4 degrees C) and 140 degrees F (60 degrees C). Chicken, being a perishable food product, must be cooked to an internal temperature of at least 165F to ensure that harmful bacteria are killed. Holding chicken at 125F can promote microbial growth, making the food unsafe to eat.
According to food safety guidelines, perishable foods that remain within the danger zone for more than two hours may become hazardous due to a rapid increase in bacteria. Therefore, to prevent foodborne diseases, it is essential to cook and hold chicken at the right temperatures.