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To prevent foodborne illness, keep foods at safe temperatures — cold foods at 40 degrees Fahrenheit or below and hot foods at 140 degrees Fahrenheit or above.
In another safety study, USDA will cook ground beef containing a "virus surrogate" at different temperatures to assess how it inactivates the virus, according to the statement.
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[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]
The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
Template: Smoke point of cooking oils. 2 languages. ... Beef tallow: 250 °C: 480 °F Butter: 150 °C: 302 °F [5] Butter: Clarified: 250 °C: 482 °F [6] Castor oil ...
Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...
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