How to Safe Grill Meating – According to Science
Microbiologists explained how different proteins make sure, such as beef, chicken and pork, ready to be safe
Juicy skewers of marinated meats will count along a large, raw ribeye steak in a charcoal barbecue. Each type of meat has its own required cooking temperature.
Evgeniia biriukova / getty images
In warming the days of the northern hemisphere, the meats do the summer barbecues also do. But the VALUE In the heat you use to cook different things things – not just for taste but for health.
Each kind of protein-cow, pork, chicken etc – should reach a recommended Minimum temperature which is considered safe to eat. A breast chicken, for example, should be warmed at at least 73.9 degree Celsius (165 degrees Fahrenheit) throughout, while a steak or pork should reach 62.8 degrees f). Where did these recommendations come from? And why do some meat cooked at higher temperatures than others?
Temperature thresholds are because raw food, including meat, eggs, and any vegetables and other microbiologists that cause university suffering microbiologist Kniel Callia. Like human body houses Billions of microorganismsNotes in the kniel, the animals too “have a natural occurring community of bacteria points to their gut and leather.” Most microbes do not harm animals and humans, he says, but some bacteria tore TOLERATED Make people sick. Microbes selected by an animal from around or identified during meat processing can also impose health risks, Kniel said.
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Food poisoning can be caused by viruses or parasites, but the most common criminals are bacteria such as Salmonella, They are tired chills, Campylobacter, Listeria and Clostridium-Tenten found in or within animals. These germs develop into temperature between 4.4 and 60 degrees C (40 to 140 degree f), often doubling the number of As few as 20 minutes. People who eat foods that are contaminated with these bacteria often experienced nausea, vomiting, diarrhea, stomach cramps and fever. Most people recover within a few days, but in rare cases, food poisoning can be fatal.
Cooking meat is a way to kill damaging germs. Throughout the 1970s and 1980s, scientists of many US agencies, including food management and disease-in-patterns we use today, say Donald Schaffnera microbiologist of food at Rutgers University. Researchers Inoculated Various Foods, from Roast Beef and Chicken Thighs to Eggs and Leftover Casseroles, with bacteria and then prepared the dishes with different culinary methods-say, grilling versus microwaving or roasting. The final instructions are based on the time it is taken for a specified temperature of reduce bacteria by 90 percent. *
Recommendations vary based on reasons such as cutting a given type of meat. For example, steak or pork, there are dense muscle fibers that are somewhat difficult for bacteria to enter – and the meat shows the most microbes that kill the surface. Earth meat, contrast, usually composed of decreases of quality cuts from large animals, and the meat of products containing the product of the product is like a link to the balger or sausage link. This requires an internal temperature of a smaller level higher: 71.1 degree c (160 degree f). Chickens should also be cooked with a higher temperature (165 degree f) because it is more likely to be defiled in the room, especially with painful disease Salmonella stiff parts of the natural microbiome of animals.
Temperature guidance mainly remains the same as many years, Schaffner says, changing once: In 2011 the USDA lowed the temperature recommendation For pork from 71.1 degree c (160 degree f) to 62.8 degree c (145 degree f) to reduce nematode spread Trichinella Spiralis of pigs. People who prompt the parasite by undercook meat can be a trichinosis contract, also called a gastrointestinal caterpillar with muscle muscles of muscles of muscles of muscles muscles. muscles of muscular muscles muscles muscles muscles.
Forward safe cooking meat, there are other steps that people can do to keep harmful bacteria from their meal. Using varies cuts and goods for raw and cooked meat, with washing hands between cooking tasks, shortening contamination of cooking. Avoid leaving the ambient temperature meals for a long time to prevent bacteria to multiply. Kniel also says Spongy Absorber (called “meat diaper”) under most packs of meat is a primary source of bacteria; Always use a separate container and throw the meat diaper with little contact.
Kniel and Schaffner agree that the use of a good meat thermometer is one of the best ways to prepare food safely. Specifically, find the digital thermometer measuring the temperature at the top of the fashionable thermometers, which is usually usually the temperature of high probe. “You really want to know if the internal In your meat is completely cooked, and therefore know the temperature of the largest part is the most important, “as a digital thermometer), but it is the easiest way to make sure your product is cooked well.”
*Editor’s note (6/20/25): This passage is edited after being posted to correct description of what stands on.
