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Safe minimum cooking temperatures: Difference between revisions
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|[[Shellfish]]||([[Clams]],[[mussels]],[[oysters]])||Cook until shells open during cooking||None | |[[Shellfish]]||([[Clams]],[[mussels]],[[oysters]])||Cook until shells open during cooking||None | ||
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<TemperatureConvert></TemperatureConvert> | |||
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===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] | ||