Does Bp Advocate Against Bringing Food Up To Safe Cooking Temperates?

So from what I am reading, it says to not cook for long.   Eggs for example - only boil for a minute - that won't kill salmonella if it's inside.   Meats - similar thing.  Cooking at temps lower than 350, but still bring to safe internal temperature to kill the bacteria and worm eggs inside?


 


I started wondering after seeing that one guy here got worms after being on BP diet for 6 months.


 


 


 


 


 



Category


 


 




Food

Temperature (°F) 

Rest Time 

Ground Meat & Meat Mixtures

Beef, Pork, Veal, Lamb

160

None

Turkey, Chicken

165

None

Fresh Beef, Veal, Lamb

Steaks, roasts, chops

145

3 minutes

Poultry

Chicken & Turkey, whole

165

None

Poultry breasts, roasts

165

None

Poultry thighs, legs, wings

165

None

Duck & Goose

165

None

Stuffing (cooked alone or in bird)

165

None

Pork and Ham

Fresh pork

145

3 minutes

Fresh ham (raw)

145

3 minutes

Precooked ham (to reheat)

140

None

Eggs & Egg Dishes

Eggs

Cook until yolk and white are firm

None

Egg dishes

160

None

Leftovers & Casseroles

Leftovers

165

None

Casseroles

165

None

Seafood

Fin Fish

145 or cook until flesh is opaque and separates easily with a fork.

None

Shrimp, lobster, and crabs

Cook until flesh is pearly and opaque.

None

Clams, oysters, and mussels

Cook until shells open during cooking.

None

Scallops

Cook until flesh is milky white or opaque and firm.

No

 


 


http://www.foodsafety.gov/keep/charts/mintemp.html


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