Well-cooked Food Is Safe Food

Carefully cooked food is the surest way to destroy microorganisms and to enjoy the tastes of the products.

Tips for cooking meat, fish and eggs . The first thing we focus on whether the food is cooked is its color. Sometimes this can deceive us. Grilled meat, especially chicken, burns too quickly on the outside while it is still raw on the inside. The only way you can be sure that the meat is perfectly cooked is to use a cooking thermometer.

Try the food in several places to make sure it is cooked perfectly and be sure to wash the thermometer after using it.

Here are the recommended temperatures for cooking some meats:

• Beef, lamb and beef steaks are baked at 62.7 ° C to the degree of mussel and at 71 ° C to the degree of mussel.
• Minced beef, pork and steaks, ribs, egg dishes are cooked at 71 ° C.
• Turkey, stuffed chicken is cooked at a temperature of about 74 ° C.
• Chicken and turkey breasts - 76.7 ° C.
• Whole chicken or turkey, as well as chicken or turkey leg, is roasted at a temperature of about 82 ° C.

If you do not have a thermometer, you can recognize the readiness of the food by other criteria. Do not eat meatballs, if cutting it, it is pink inside.

Avoid cooking in the microwave .

This type of cooking is fast and convenient, but it is very uneven. In some places, uncooked areas may remain, from where bacteria can begin to grow. For good results in microwave cooking, stir the food during cooking or turn the meat on all sides. When cooking meat, if you have a cooking thermometer, check the temperature of the meat in several places, as the temperature may vary.

Raw and semi-raw (marinated) fish delicacies such as sushi, sashimi, etc. are attractive, but their safety cannot be guaranteed. The advice of the health authorities on food preparation is to always cook the fish thoroughly. Once well cooked, the fish has white flesh that is easily separated with a fork.

Most sushi restaurants cannot guarantee the safety of their food . Fish used for sushi must be quick-frozen to minus 35 ° C or less for at least 15 hours or frozen at -20 ° C for 7 days. This is how all the microorganisms that can be found in fish can be killed. Unfortunately, freezing does not kill bacteria and viruses.

For this reason, eating raw fish carries risks, and the US Food Agency and WHO advise people with compromised immune systems, children, pregnant women and the elderly to avoid eating raw fish .

Do you have childhood memories of licking the mixer stirrers after your mother made a cake mix? It turns out that this is a wrong and unsafe practice. This is because raw eggs are involved in the preparation of the cake . According to statistics, one-third of chicken eggs in the United States are infected with salmonella. In our country - it is not known.

That's why food safety experts advise you to cook the eggs until the egg whites and yolks are firm. To get hard-boiled eggs, they need to neck between 7 and 12 minutes. For fried eggs, cooking should continue for at least 3-4 minutes on one side and 1-2 minutes on the other. Well-cooked scrambled eggs should not be runny. If you use eggs in the preparation of food (soups, broths, sauces) and pastries, make sure that the temperature of the respective food reaches at least 70 ° C.

The safety of your food and your health is entirely up to you. Be careful when cooking meat, fish and eggs. Make sure they are cooked properly, reaching the right temperature, but have also been stored properly before starting their heat treatment.