[Sca-cooks] USDA Guidelines on meats

[Antonia di B C]

On 29/05/2011 11:35 AM, yaini0625 at yahoo.com wrote:
> I had heard about it on the news but missed their reasoning. Any ideas why they changed their recommendations?

It's right there in the article/
"With a single temperature for all whole cuts of meat and uniform 3 
minute stand time, we believe it will be much easier for consumers to 
remember and result in safer food preparation," said Under Secretary 
Elisabeth Hagen. "Now there will only be 3 numbers to remember: 145 for 
whole meats, 160 for ground meats and 165 for all poultry."



-- 
Antonia di Benedetto Calvo
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Dulce et decorum est pro patria pavlovam coxi.