|
|
此文章由 WTFAUS 原创或转贴,不代表本站立场和观点,版权归 oursteps.com.au 和作者 WTFAUS 所有!转贴必须注明作者、出处和本声明,并保持内容完整
wwwjs 发表于 2012-10-1 16:18 
lz切的太大条了,这怎么能烤的熟呢,也为虫卵创造了孵化的条件,看lz的照片里面根本就是生的吗
...
How can I prevent trichinellosis?
The best way to prevent trichinellosis is to cook meat to safe temperatures. A food thermometer should be used to measure the internal temperature of cooked meat. Do not sample meat until it is cooked. USDA recommends the following for meat preparation.
For Whole Cuts of Meat (excluding poultry and wild game)
Cook to at least 145° F (63° C) as measured with a food thermometer placed in the thickest part of the meat, then allow the meat to rest* for three minutes before carving or consuming.
For Ground Meat (excluding poultry and wild game)
Cook to at least 160° F (71° C); ground meats do not require a rest* time.
For Wild Game (whole cuts and ground)
Cook to at least 160° F (71° C).
For All Poultry (whole cuts and ground)
Cook to at least 165° F (74° C), and for whole poultry allow the meat to rest* for three minutes before carving or consuming.
Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill infective worms; homemade jerky and sausage were the cause of many cases of trichinellosis reported to CDC in recent years.
Freeze pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms.
Freezing wild game meats, unlike freezing pork products, may not effectively kill all worms because some worm species that infect wild game animals are freeze-resistant.
Clean meat grinders thoroughly after each use.
|
|