When many of us order a steak at a restaurant we might order it rare or sometimes medium rare. We usually don't worry about safety concerns because we just enjoy our food. However, there are some new meat safety guidelines that just might have your ordering your meat differently next time!
The Answer Has To Whether Or Not Rare Or Medium Rare Is Safer To Eat Is:
Meat safety has become a concern in the culinary world especially after experts recommend the ‘degrees of doneness' in serving meat and poultry. Culinologist at The Culinary Institute of America, Suki Hertz, clarified.
The contamination risk in meat isn't based on the source but the meat type.
Ground beef
Beef's exterior layer may contain the most bacteria strains but the fact that the pathogens breed could infect the whole muscles would mean the sterilization and searing aren't enough.
Hertz suggests burger patty be processed at least at 160 degrees Fahrenheit.
Poultry
Hertz suggested that chicken is as dangerous as beef when it comes to bacteria on its surface. Only if the internal temperature has reached 165 degrees that it is safe to be consumed.
Pork
When prepared rare, pose a higher risk of trichinella parasites. Advisory from the FDA suggests cooking pork in 145 degrees internally.
Cook Your Meat According To The Guidelines!
These meat safety guidelines may make you think twice before ordering your meat rare. Do these guidelines affect how you will enjoy your meat?
Let Us Know What You Think!
Article Source: Food World News
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