Ukupheka Ukupheka Okuphephile Kwenyama, Izinkukhu, Izinhlanzi namaqanda
Kungakhathaliseki ukuthi ugrilling, ukubhaka, ukukhanda, noma ukugcoba, ukupheka ukudla ekushiseni okungaphakathi kwangaphakathi kuyisici esibalulekile sokuvimbela izifo zokudla. Ukuqapha ukushisa kwangaphakathi kwenyama, izinkukhu, izinhlanzi eziphelile, namaqanda kuzosiza ekuvimbeleni ukupheka, okusho ukuthi ukudla kwakho kuyoba njengokumnandi njengoba kuphephile. Ungakhetha ukuwapheka ekushiseni okuphakeme uma ukhetha.
USDA Isikhathi Esincane Esingaphakathi Ukupheka Namazinga Okushisa Nesikhathi Sokuphumula
| Into Yokudla | Ukushisa (F) | Ukushisa (C) | Isikhathi sokuphumula |
| Izitshalo Nezinhla (Inkabi, i-veal, iwundlu nengulube) Kufaka ham olusha, olungenamvubelo | 145 | 62.8 | Imizuzu emithathu |
| I-Ground Meat (Yenkomo, Ingulube, I-Veal, iWundlu) | 160 | 71.1 | Akukho |
| IHamu Ephekwe Ngokugcwele (ukuphuza kabusha) | 140 | 60 | Akukho |
| Inhlanzi - I-Fin Fish | 145 noma kuze kube yinyama i-opaque futhi ungakwazi ukuyihlukanisa kalula nomfoloko. | 62.8 | Akukho |
| Izinhlanzi - ama-shrimp, lobster, ama-crabs, ama-scallops | Pheka kuze kube yinyama futhi i-opaque. | Akukho | |
| Izinhlanzi zasolwandle - amahlombe, ama-oysters, ama-mussels | Pheka kuze kuvulwe ama-shells. | Akukho | |
| Inkukhu, i-Turkey, i-Duck, i-Goose, kuhlanganise namabele, ama-roasts, amathanga, amaphiko, imilenze | 165 | 73.9 | Akukho |
| Izinkukhu Zonke Nama-Turkeys | 165 | 73.9 | Akukho |
| Ukugcoba (kule nyoni noma ngokuphekwe ngokwehlukana) | 165 | 73.9 | Akukho |
| I-Leftovers ne-Casseroles | 165 | 73.9 | Akukho |
| Izitsha Zamaqanda | 160 | 71.1 | Akukho |
| Amaqanda | Pheka kuze i-yolk ne-white ziqinile. | Akukho | |
Indlela Yokuthatha Ukushisa Okungaphakathi Kwamaphi Nezinhlanzi Lapho Ukupheka
Qinisekisa ukusebenzisa isakhiwo esenziwe kahle, esithembekile se- probe uma uhlola ukushisa kwangaphakathi kokudla kwakho.
- Njalo ufake i-probe engxenyeni enkulu kunazo zonke yenyama ngoba lokhu kungenzeka ukuthi yindawo evezwe ukushisa okungenani.
- Ungalokothi uthintane ne-probe esitheni noma ezindaweni zokupheka, okungenza ukushisa nokunikeza ukushisa okungekho emthethweni kokufunda.
- Hlala njalo ugeza i-thermometer ngamanzi afudumele ase-soapy emva kokusetshenziswa kokunye ukuvimbela ukungcola okuphambene . Ama-bacteria angahlala isikhathi eside ku-thermometer uma ungawagezi. Khona-ke izodluliselwa kokunye okulandelayo kokudla okuthintwe yi-thermometer.
Isikhathi sokuphumula se-Steaks, Roasts, ne-Chops
Lezi zicucu zenyama zizoqhubeka nokushisa kwazo kwangaphakathi emva kokuzikhuphula emthonjeni wokushisa. Isikhathi sokuphumula seminithi emithathu yalezi zicucu zenkomo, ingulube, i-veal, newundlu kuvumela ukuthi izinga lokushisa livuke futhi liqhubeke nokubulala noma yikuphi amabhaktheriya ayingozi.
Ungathathi lezi zicucu zenyama ngaphandle kwepani noma u-off the grill bese uzihlanganisa ngokushesha. Bayeke bahlale imizuzu emithathu ngaphambi kokuba ungene kuwo.
Ukushisa Okungaphakathi Kwangaphakathi Kwenze Kanjani Ukudla Nezinhlanzi?
Ama-bacteria angakwenza ugula, njenge-Salmonella no-E. coli babulawa yizinga lokushisa lika-165 F nangaphezulu. Lawa ma-bacteria atholakale efonini eluhlaza, enhlanzi nasezinkukhu. Uma upheka ukudla ekushiseni okungenani okuphakanyisiwe futhi uvumele isikhathi sokuphumula njengoba kuphakanyisiwe, uzoqinisekisa ukuthi baningi ababulewe ngakho-ke ngeke ukwazi ukugula kubo.
Ama-bacteria akhule kakhulu phakathi kuka-40 F no-140 F, owaziwa ngokuthi indawo yengozi . Kufanele uhlale ushaya izingxenye ezingenakwenzeka ngokushesha ukuze unciphise isikhathi sokudla okukhona kule ndawo engozini. Okufanelekile, ukudla okuphekiwe kufanele kufakwe ngaphansi kwama-degree angama-40 Fahrenheit kungakapheli amahora amabili wokupheka.
Qinisekisa ukuthi ugcine inyama eluhlaza ehlukile kwezinye izinto zokudla ukuze amabhaktheriya angadluliselwa kuwo afike ekudleni ngeke upheke, njengama-saladi.
Sebenzisa amabhodi okusika ahlukene, izitsha, izitsha, nezinye izitsha zenyama eluhlaza nezinye ukudla.
Umthombo:
Ukushisa okuncane okuphephile okuphephile. https://www.foodsafety.gov/keep/charts/mintemp.html.