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Food safety rule (lemmy.world)

submitted 11 months ago by [email protected] to c/[email protected]

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[–] [email protected] 3 points 11 months ago* (last edited 11 months ago) (1 children)

Afaik, all immeadiately dangerous bacteria get killed by cooking. To completely kill the botulism bacteria for example, you'd have to heat it to 120°C, but the botulism bacteria isn't dangerous, it just produces toxins (that are destroyed at 80°C). The only real concern here are toxin producing bacteria and fungi (that won't sufficiently reproduce in such a short timespan as is necessary for thawing 1kg of meat). It might be bad if you left it out for longer.

[–] [email protected] 2 points 11 months ago* (last edited 11 months ago)

This is the reason that the food standard cooking temperature for a variety of different meats in the EU is 80c for a variety of different amounts of time, it's not to kill the pathogens it's to kill the by-products. Edit typo. Edit facts https://www.food.gov.uk/business-guidance/cooking-safely-in-your-business