People’s tastes differ regarding the degree of cooking meat, as some prefer it cooked to a large extent, while others eat it and it is closer to being raw, while health experts recommend taking into account “necessary heat” when preparing meat dishes, in order to avoid serious health disorders.
The US Centers for Disease Control and Prevention, known as “CDC”, recommends paying attention to the temperature of cooking meat, whether it is beef and lamb, or chicken and fish.
According to the guidelines of the American Health Authority, the heat of cooking helps to get rid of bacteria harmful to the human body.
In the case of cooking pieces of lamb ribs or veal breast, for example, the required temperature is 62 degrees Celsius, and you should wait 3 minutes when it is ready, and then you can serve it.
And fish fillets need this same heat in order to be cooked healthily and safe from the bacteria that are in it while it is still raw.
As for the veal kofta and egg meals, they need a temperature higher than 71 degrees, even if they seem moist to many and do not require a long cooking period.
Meanwhile, experts recommend the highest temperature for cooking meat, which is 73 degrees Celsius, when preparing turkey or chicken kofta.
The instructions point out that high heat helps rid eggs or meat, for example, of salmonella infection, which sufferers think they suffer from an upset stomach.
And in the event that this meat is eaten while it is not sufficiently cooked, and toxins infiltrate the body, the risks may reach the point of poisoning and possibly death.
