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2. Bacillus cereus - Wikipedia

   en.wikipedia.org/wiki/Bacillus_cereus

   Bacillus cereus is a Gram-positive rod-shaped bacterium commonly found in soil, food, and marine sponges. [1] The specific name, cereus, meaning "waxy" in Latin, refers to the appearance of colonies grown on blood agar. Some strains are harmful to humans and cause foodborne illness due to their spore-forming nature, while other strains can be ...

3. It's cookout season — but grilling comes with a risk of food ...

   www.aol.com/lifestyle/ready-summer-grilling-food...

   However, if not done safely, grilling does come with some health risks, including potential food poisoning from bacteria and viruses, such as E. coli, salmonella and norovirus, and exposure to ...

4. Smoking (cooking) - Wikipedia

   en.wikipedia.org/wiki/Smoking_(cooking)

   Smoking (cooking) Meat hanging inside a smokehouse in Switzerland. A Montreal smoked meat sandwich. Hot-smoked chum salmon. Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional ...

5. Cooking - Wikipedia

   en.wikipedia.org/wiki/Cooking

   Food spoilage bacteria proliferate in the "Danger zone" temperature range from 40 to 140 °F (4 to 60 °C), food therefore should not be stored in this temperature range. Washing of hands and surfaces, especially when handling different meats, and keeping raw food separate from cooked food to avoid cross-contamination, [ 42 ] are good practices ...

6. 10 of the most common food-safety myths, debunked - AOL

   www.aol.com/lifestyle/2015-09-10-10-of-the-most...

   8) Once food has been cooked, all the bacteria have been killed The possibility of bacterial growth actually increases after cooking, because the drop in temperature allows bacteria to thrive. 9 ...

7. Danger zone (food safety) - Wikipedia

   en.wikipedia.org/wiki/Danger_zone_(food_safety)

   The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [1][2][3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this ...

8. Chicken as food - Wikipedia

   en.wikipedia.org/wiki/Chicken_as_food

   The safe minimum cooking temperature recommended by the U.S. Department of Health & Human Services is 165 °F (74 °C) to prevent foodborne illness because of bacteria and parasites. [37] However, in Japan raw chicken is sometimes consumed in a dish called torisashi, which is sliced raw chicken served in sashimi style.

9. Low-temperature cooking - Wikipedia

   en.wikipedia.org/wiki/Low-temperature_cooking

   Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.