What term refers to the duration for which any food remains safe for consumption?

In order for perishable food to be safe for consumption, it has to reach a USDA-recommended minimum safe internal temperature. The food also has to be held at the specified temperature for a minimum of 15 seconds to kill the bacteria.

Food

Safe Internal Temperature:

Steak and Roast145°F

Fish145°F

Pork160°F

Ground Beef160°F

Egg Dishes160°F

Chicken Breasts165°F

Whole Poultry165°F

Casseroles/Mixed Dishes165°F

The reason for the different food safety temperatures has to do with food density, size and how much it is handled before it is cooked. For example, steak can be cooked to a lower temperature than ground beef because the inner layers of the beef are never touched. Since the outer and inner layers of ground beef are mixed together, a higher temperature is needed to assure that all of the bacteria is dead.

Difference between normal and abnormal tissue is much clearer on mri than on ct and mri much suitable to view soft tissues