Cooking meat to the wrong temperature isn’t just a matter of taste—it’s a public health issue. A steak pulled from the grill at 130 degrees Fahrenheit might satisfy some diners’ preferences for medium-rare, but it could also put them at risk for foodborne illness, according to food safety experts. While many home cooks rely on visual cues or intuition, the U.S. Department of Agriculture (USDA) and food safety professionals warn that temperature, not color or texture, is the only reliable

Tag-uri: Agricultura