FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Minimum temperature to cook ground beef to avoid E. Coli:
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145 degrees
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150 degrees
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155 degrees
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165 degrees
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Explanation:
Detailed explanation-1: -Cooking ground beef to 160°F kills E. coli germs rapidly.
Detailed explanation-2: -The same bacteria are killed in 0.13 seconds if the temperature is 155 degrees.
Detailed explanation-3: -Minimum internal temperature of 155℉ (68℃) for 17 seconds applies to: Ground meat-including beef, pork, and other meat. Injected meat-including brined ham and flavor-injected roasts. Mechanically tenderized meat.
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