Time & Temperature (NYC)第 64 / 240 题
Why does NYC require poultry to be cooked to a higher temperature (165°F) than a whole beef steak (145°F)?
a.Beef never carries any bacteria
b.The color of poultry requires more heat
c.Poultry is denser than beef
d.Poultry more commonly carries pathogens like Salmonella and Campylobacter throughout, requiring a higher temperature to ensure safety
解析
Poultry frequently carries Salmonella and Campylobacter and needs 165°F to ensure destruction, while an intact beef steak has pathogens mainly on the surface, which searing addresses, so 145°F suffices. Ground meats fall in between (158°F in NYC) because grinding spreads surface bacteria throughout. Density and color are not the safety basis.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
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