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Safe minimum cooking temperatures: Difference between revisions
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===''The source of this data''=== | ===''The source of this data''=== | ||
''The following data is | ''The following data is mostly taken from the website of the [http://www.foodsafety.gov/keep/charts/mintemp.html US Department of Health and Human Services]. However these temperatures are not written in stone, so please read the notes which follow.'' | ||
===Notes=== | |||
Temperatures of 75°C or above are effective in destroying almost all types of bacteria. However, cooking temperatures below this level are also effective provided that the food is held at these temperatures for a suitable time period. According to the FSA, you should observe the following: | |||
# When cooking [[poultry]], rolled [[meat]] joints, [[stews]], [[casseroles]], [[minced meat]]s and [[meat]] products, ensure the centre reaches a suitably high temperature for example 75°C or above | |||
# Whole cuts of [[beef]] and [[lamb]] which have not been rolled or skewered and are to be served pink or rare, may not need to reach this temperature but should be properly cooked at a suitably high temperature | |||
# Similarly, steaks cooked “rare” need not be cooked to this temperature but you should ensure that the external surface has been cooked at a suitably high temperature to kill any bacteria on the surface of the [[meat]] | |||
However, cooking food at what would normally be considered an 'unsuitably' high temperature, will also kill of the bacteria PROVIDED THAT the cooking TIME is long enough and that the core temperature is maintained. This is why food cooked [[sous vide]] is safe, even though it is cooked at a comparatively low temperature. For example, surface bacteria will be destroyed it you cook at | |||
• 60°C for a minimum of 45 minutes | |||
• 65°C for a minimum of 10 minutes | |||
• 70°C for a minimum of 2 minutes | |||
Note that this applies to steaks and whole cuts only. Anything like [[mince]] or rolled joints will have come into contact with bacteria on the inside, as well as the surface. | |||
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<TemperatureConvert></TemperatureConvert> | <TemperatureConvert></TemperatureConvert> | ||
<GoogleBanner>other-pages</GoogleBanner> | <GoogleBanner>other-pages</GoogleBanner> | ||
===Pink pork ''can'' be ok to eat=== | ===Pink pork ''can'' be ok to eat=== | ||
The colour of cooked uncured red meat is not a measurement of safety. Even pork can be pink, yet still be safe to eat. [http://www.foodsafety.gov/keep/charts/mintemp.html] | The colour of cooked uncured red meat is not a measurement of safety. Even pork can be pink, yet still be safe to eat. [http://www.foodsafety.gov/keep/charts/mintemp.html] | ||