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Interesting short article on cooking and meat temperature....
toad67
Member Posts: 13,009 ✭✭✭✭
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Good article. With my background that dealt with food safety I'll admit that I err on the high side. Perhaps I overdo it a bit, but I figure better safe than sorry. Another nasty to avoid is the parasite trichinosis. Not commonly found in domestic pork nowadays, but it can be in wild boar, feral pigs and bear meat. Most agencies recommend that it takes a minimum temp of 160 to make those meats safe. Bob
I use my grill about 3 times a week and temperature wise, everything I cook goes to medium-rare to medium. I'm lucky to be alive, it would seem.
I wonder how long it's been since those initial FDA guidelines were written and the last time they were updated? After all, food handling and packing has changed considerably since "The Jungle". Safer handling from the start has to make a huge difference in the final product's inherent safety & quality.
🇺🇲 "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson 🇺🇲
Kind of interesting how much tougher a piece of meat can get in just 5 minutes of overcooking. 😫
For me, that extra 5 minutes was because of my need for just one more BEER! 😁
they get a lot tougher without teeth also........ though the beer tastes the same
Every steak I cook on the grill, is Rare, I mean pink, pink, when I am done. I love a good rare steak. The only thing I ever over cook, is a hot dog. I like them burnt to a crisp.