What is the minimum internal cooking temp for eggs meat poultry and seafood cooked in a microwave?
The suggested temperature for poultry to reach before it is safe to consume is 74 °C (165 °F) unless the poultry is stuffed in which case the temperature in the center of the stuffing should be about 74 °C (165 °F). Beef lamb or veal For beef lamb or veal insert the …
Poaching is differentiated from the other "moist heat" cooking methods such as simmering and boiling in that it uses a relatively low temperature (about 70–80 °C (158–176 °F)). This temperature range makes it particularly suitable for delicate food such as eggs poultry fish and fruit which might easily fall apart or dry out using other cooking methods.
Critical control point - Wikipedia
Any potentially hazardous foods cooked in a microwave such as poultry meat fish or eggs; 155°F (68°C) for 15 seconds. Ground meats (such as beef or pork) Injected meats (such as flavor-injected roasts or brined hams) Ground or minced fish; Eggs that will be held for a length of time before eaten; 145°F (63°C) for 15 seconds
The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies such as the United States' Food Safety and Inspection Service (FSiIS) define the danger zone as roughly 40 to 140 °F (4 to 60 °C). The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness (for example a ...
The safe minimum cooking temperature recommended by the U.S. Department of Health & Human Services is 165 °F (74 °C) to prevent foodborne illness because of bacteria and parasites. However in Japan raw chicken is...
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