26 июл. 2022 г. · 126 for 4:45 or 170 for 1/2sec? Time for some heat! |
6 окт. 2021 г. · 165 F is a temp that kills salmonella quickly. In chicken, the bacteria can exist anywhere in the meat, meaning one must cook all of the ... |
31 янв. 2024 г. · Cooking chicken meat thoroughly will eliminate Campylobacter and salmonella. It has been shown that cooking chicken meat to 165°F (74°C) minimum ... |
30 мая 2024 г. · Salmonella can be killed by heating food to temperatures between 140°F and 165°F for different lengths of time. |
2 апр. 2022 г. · Under lab settings they might find that salmonella bacteria would see a 10^1 reduction at 140F after 1 min, but 10^9 reduction after 40 min. etc ... |
9 июл. 2023 г. · At 136° you need over an hour to pasteurize. I mean, 136° is still within the danger zone (40-140). Carryover at such a low temp *might* bring ... |
6 июн. 2022 г. · As others said, 165 will instantly kill salmonella. It's at 150 that you'd want to cook for a longer time to kill it but above 160 is instant ... |
18 окт. 2024 г. · Salmonella will easily die at lower temperatures when held for time, 165°F is just the instant sterilization temperature. 155°F for 49 seconds ... |
6 июн. 2022 г. · Specifically, for maintaining the effective internal temperature of 165°F or higher for 10+ minutes. |
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