FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Safe
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Risky
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Either A or B
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None of the above
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Detailed explanation-1: -Don’t worry! When ground beef changes color, it does not necessarily mean it has gone bad. Ground beef turning brown is a normal reaction involving myoglobin and oxygen. And the hamburger is usually still good to eat.
Detailed explanation-2: -They are: premature browning, persistent pink, and color reversion. Premature browning is defined as a patty, steak, or roast that appears fully cooked despite not having achieved a safe internal temperature. Persistent pink refers to beef that retains some degree of redness after the product has been fully cooked.
Detailed explanation-3: -If your medium rare steak has been cooked to a minimal internal temperature of 145°F and then allowed to sit for three minutes, it’s safe even though its center is pink.