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There are intrinsic and extrinsic factors for bacterial growth in a food; intrinsic are the ones related to the product composition (most importantly Ph& Water activity) and extrinsic (esp. packaging type, temperature during storage and transportation).
Considering the intrinsic factors, Chicken is more likely to have more bacteria BUT it depends on initial bacterial count before cooking, cooking temperature and time, spices and other additives added and storage temperature (Frozen or chilled - fluctuation of temperature from standard).
Hope this is useful
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