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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145
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155
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165
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None of the above
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Detailed explanation-1: -Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.
Detailed explanation-2: -Since meat and poultry products can contain harmful bacteria, it is important that ground beef be cooked thoroughly. Future incidents of foodborne illness may be prevented if food handlers understand and act on a simple fact: Thorough cooking to an internal temperature of 160 °F throughout kills E. coli O157:H7.
Detailed explanation-3: -165°F. Poultry. Stuffing that includes meat. Stuffed meats and pastas. 155°F. Ground meat. Seafood. Ostrich meat. 145°F. Whole seafood. Beef, pork, veal, lamb (steaks and chops) 135°F. Ready-to-eat hot-held food. Fruits, vegetables, grains, and legumes to be hot-held.