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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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -The color of cooked meat and poultry is not always a sign of its degree of doneness. Only by using a meat thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160°F.
Detailed explanation-2: -A food thermometer can be used to check food is cooked thoroughly, food should be 75°C or above in the thickest part. Some foods change colour when they are cooked so you can check this too. Always check your food is steaming hot in the middle. Make sure frozen vegetables are cooked before you eat them.
Detailed explanation-3: -Raw ground turkey is usually a light pink color and turns a light brownish color when it is cooked. It may also appear gray or white in the parts that did not have direct contact to heat. Unlike cooked ground beef, which is a dark brown, ground turkey will be a very light brown on the outside and white on the inside.
Detailed explanation-4: -180°F in thigh. 170°F in breast. 165°F in stuffing.