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Any potentially hazardous foods cooked in a microwave, such as poultry, meat, fish, or eggs; 155 °F (68 °C) for 15 seconds. Ground meats (such as beef or pork) Injected meats (such as flavor-injected roasts or brined hams) Ground or minced fish; Eggs that will be held for a length of time before eaten; 145 °F (63 °C) for 15 seconds
An acute Chagas disease infection with swelling of the right eye (Romaña's sign) Chagas disease occurs in two stages: an acute stage, which develops one to two weeks after the insect bite, and a chronic stage, which develops over many years. [2] [4] [16] The acute stage is often symptom-free. [2]
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
Plus, there are better ways of ensuring an even cook like knowing what cooking method works best for your cut of meat. For example, pork shoulder and short ribs are best when cooked low and slow ...
Triatoma infestans, commonly called winchuka [1] or vinchuca [2] in Argentina, Bolivia, Uruguay and Chile, barbeiro in Brazil, chipo in Venezuela and also known as "kissing bug" or "barber bug" in English, is a blood-sucking bug (like virtually all the members of its subfamily Triatominae) and the most important vector of Trypanosoma cruzi which can lead to Chagas disease.
The best way to prevent trichinosis is to fully cook meat. [3] A food thermometer can verify that the temperature inside the meat is high enough. [3] Infection is typically treated with antiparasitic medication such as albendazole or mebendazole. [4] Rapid treatment may kill adult worms and thereby stop further worsening of symptoms. [4]
One downside to being a foodie is the occasional instance of food poisoning from all that eating. It's plagued us all one time or another, and foodborne illness is actually pretty common, with one ...
Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated. The deterioration of meat flavor is most noticeable upon reheating. As cooking and subsequent refrigeration is the case with most convenience foods containing meat, it is a significant challenge to the processed food ...