Hygienic Aspects Of Food Premises: Desired temperature to determine cooked poultry

Food would have to be cooked to a certain temperature to ensure that all bacteria have been killed by the heat. If the food is not cooked to a preferred temperature, the bacteria that is found in poultry would cause food poisoning.

Examples:

1) Fresh pork have to be cooked to at least 160°F/71°C.

2) Whole birds such as chicken have to be cooked to at least 180°F/82°C.

3) Ground Meat have to be cooked at least 165°F/74°C

4) Seafood have to cook to a minimum of 145°F/63°C

How do we determine the doneness in meat, poultry and fish?

Smell                 

When food is almost done, aromas would be intensified and easier to identify.

Touch

Food should be easy to cut and chew. The less cooked a meat is, the more tender it will be. Hence, cooked for would have resistance when it’s being pressed.

Looks

When a meat is cooked, the exterior colour will change. If the meat appears pale or even grey, it has not been properly cooked.

Health Danger of under-cooked poultry

Pork

Trichinosis or trichinosis, is a parasitic disease caused by eating raw or under-cooked pork or wild game infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm. The severity of symptoms caused by larval migration from the intestines depends on the number of larvae produced. As the larvae migrate through tissue and vessels, the bodies’ inflammatory response results in edema, muscle pain, fever, and weakness. A classic sign of trichinosis is periorbital edema, swelling around the eyes, which may be caused by vasculitis.

Chicken

Under-cooked chicken can be severely detrimental for your health. Raw chicken might be contaminated with a bacteria called Salmonella, which can be killed if chicken is cooked to the proper minimum internal temperature. When chicken is not fully cooked, your risk of gastrointestinal distress and other problems increases.

Seafood

Major types of food poisoning that can result from eating raw or under-cooked fish and shellfish include Salmonella and Vibrio vulnificus.

To prevent any type of food poisoning, know that neither hot sauce nor alcohol kills bacteria. Or Prepare fin fish until it reaches 145°F—or until the flesh is opaque and separates easily with a fork; prepare shellfish until the flesh is opaque; or, for clams, oysters, and mussels, until the shells open.

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