Biomedical Engineering Reference
In-Depth Information
2006, 4 % of all gastroenteritis was as a result of the consumption of prepared sal-
ads, affecting over 3,400 people (Little and Gillespie
2008
).
When thawing foods such as meat or chicken, it is important to thaw them at a
temperature at which pathogenic bacteria cannot multiply. As such, food should be
thawed at 4 °C or colder, microwaved (but only if that food will immediately be
further prepared), or submerged in cold running water only if packaged (Canadian
Restaurant and Foodservice Association
2013
).
During and following cooking food passes through the danger zone. It is impor-
tant that this transition occurs as quickly as possible and under controlled condi-
tions, i.e., cooking and chilling/cooling should be done as quickly as possible to
achieve the desired temperature. Table
2.3
provides a list of recommended safe
internal temperatures that one can use for cooked foods.
Food should be rotated to ensure that there are no cold zones or spots which
would suggest uneven heat distribution. The use of a food thermometer is necessary
to ensure that the proper temperature has been achieved. Sometimes food that has
been cooled has to be reheated again. According to the USA FDA Food Code,
potentially hazardous food that has been already heated and cooled must be reheated
to a minimum internal temperature of 74 °C for at least 15 s. This temperature must
be achieved within 2 h (FDA
2009
). Cooked or reheated food which is not requested
for immediate consumption must be held at 57 °C or higher to be kept out of the
bacterial danger zone. Alternatively, food that must be kept at a cool temperature
should be kept at 5 °C or lower (FDA
2009
).
Cutting or peeling of food can also spread microbes if the cutting utensil is con-
taminated. In these cases, the utensil can move the contamination to multiple sources.
Food handlers are also a potential source of contamination. In fact, food handlers
have been identifi ed as a source in various foodborne outbreaks. Contamination
Table 2.3
Safe internal temperatures for cooked foods
Food
Safe internal temperature
Food mixtures containing, meat, poultry, fi sh, eggs, and other
potentially hazardous foods
74 °C (165 °F)
Pork, lamb, veal, beef (whole cuts) 71 °C (160 °F)
Rare roast beef 63 °C (145 °F); hold for 3 min
Poultry 85 °C (185 °F)
Poultry cuts 74 °C (165 °F)
Stuffi ng in poultry 74 °C (165 °F)
Ground meat 71 °C (160 °F)
Ground poultry 74 °C (165 °F)
Eggs 63 °C (145 °F)
Fish 70 °C (158 °F)
Shrimp 74 °C (165 °F)
Reheating temperature 74 °C (165 °F)
a
Hold hot food 60 °C (140 °F) or higher
Adapted from Health Canada and Retail Council of Canada (
2013
)
a
Foods should only be reheated once
