When cooking meats in the barbeque,
oven and smoker, always make sure that your meats are
thoroughly cooked.
Meat comes from animals that can carry bacteria which might
make us sick. To avoid this, the safe storage of meats
to prevent the growth of any bacteria that may be present is
important.
Bacteria can multiply rapidly and cause food to spoil or
make it unsafe. Bacteria can produce the slime, toxins, off
colours and odours associated with food spoilage. However,
disease-causing bacteria can grow without changing the
smell, colour or texture of the food.
For this reason, keeping meat cold enough to
prevent bacterial growth (or heating it to a temperature
which kills them) is critical. Food spoilage bacteria grow
best at environmental temperatures of 20° to 38°C. They will
grow more slowly at temperatures above and below this
temperature range. Your refrigerator should be between 1°
and 5°C, because most bacteria grow extremely slowly, if at
all, in this range. Check the temperature of your
refrigerator with a thermometer even if your refrigerator is
new.
Use a meat thermometer to check that the meat/fish in
your roast, barbeques, smoker and any other cooking devices
is adequately cooked. Avoid eating foods which have been
left exposed for more than 2 hours between 5°C and 60°C.
Safe cooking temperatures:
Meat well done
77°C
Reheating foods
75°C
Poultry
74°C
Meat medium cooked
71°C
Sausages
71°C
Pork/lamb
71°C
Fish & other seafoods
63°C
Meat medium rare
60°C
Meat rare
52°C
This guide is provided in good faith. We cannot take any
responsibility for any unintended consequences/issues that
may arise from the use of these guidelines.
Copyright
Notice: Please be advised that permission is granted to viewers of these recipe
pages to print recipes only for their own personal use. Permission is not given
for webmasters of other web sites to copy any of the recipes for redisplay on
their web sites. Webmasters are however free to provide links to this recipe
page, if they so desire. Permission may be given for the use of sample recipes
for promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe. Information
contained in this homepage is given as supplied and in good faith. No
responsibility is taken for any losses or misgivings which may arise from the
use of any supplied information. Results are very dependent upon cooking skills
and as such, we cannot guarantee perfect results from the use of our recipes for
everyone. We welcome emails bringing to our attention any inaccuracies or
suggestions for improvement.
