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Food safety temps

Mario_199523

Still can't get head around the tempeperture food cooked at these temps seems unsafe

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com-chefsteps

Imagine for a moment you are a bacterium. Stepping into a fire will kill you very quickly. Stepping into a hot tub will kill you eventually, even if you like it at first.

FrankM_3301

The basic idea is that temperature is not the only variable in food safety. Time is a significant factor. This is a major element of what Baldwin documented.

seijoed

Read Baldwins papers. It is rather well documented and not necessarily something you need to ponder that much.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

as Todd asked what food what temps? Think of this as a "pasteurization process", all CS charts take into account temp vs time. Generally the lower the temp the longer the time allowing any possible bacteria to be killed.

tshewman

Which food and which temps.......sushi, raw veggies, meat tartare.....etc etc. Eaten raw for years. Safety is always a consideration, but applying context and looking at the elements (eg time +temp) may shed some light.