Food security

RISK OF STAPHYLOCOCCUS INTOXICATION FROM UNDERCOOKED MEATS AND POULTRY

The bacteria can only be killed by temperatures of 120˚, so it is extremely imperative that meats and poultry reach their correct cooking temperature to eradicate all traces of the bacteria. The recommended cooking time for ham and poultry is 160˚ while potatoes should reach temperatures of 210˚.

Undercooked foods will result in Staphylococcus Intoxication producing symptoms such as vomiting, diarrhea, abdominal cramps and exhaustion. However, a reliable instant read meat thermometer is very useful in determining when food is perfect for consumption.