Germ Warfare

Germ Warfare

Cooking by the Book

Use temperature to kill bacteria before they make you sick:

• 240º – Canning temperature for low-acid vegetables, meat, and poultry in pressure canner.
• 212 – Canning temperature for fruits, tomatoes, and pickles in water bath canner. Cooking temperatures destroy most bacteria. Time required to kill bacteria is decreased as temperature is increased.
• 165 – Warning temperatures prevent growth but allow survival of some bacteria.
• 140 – Some bacterial growth may occur. Many bacteria survive.

Danger zone: Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria.

• 60 – Some growth of food-poisoning bacteria may occur. (Do not store meats, poultry, or seafoods for more than one week in the refrigerator.)
• 40 – Cold temperatures permit slow growth of some bacteria that cause spoilage.
• 32 – Freezing temperatures stop growth of bacteria, but may allow bacteria to survive. (Do not store food above 10 degrees F for more than a few weeks).

Photo by Elena

To Cook Shellfish

Simmer in boiling water: Shrimp (5 minutes); Crab (20 minutes); Lobster (30 to 40 minutes).

Cooking shellfish thoroughly or to an internal temperature of 140 degrees F is required to help avoid the threat of food poisoning. Shrimp, scallops, clams, and oysters can be deep-fried at 370 F for about three minutes. Shrimp and scallops can also be sauteed. Other shellfish are best boiled or steamed. Boil for three to five minutes after the shells have opened. Steam shellfish four to nine minutes from the start of steaming. Use small pots for boiling or steaming. If too many shells are cooking in the same pot, it’s possible that the ones in the middle won’t be thoroughly cooked. Discard any clams, mussels, or oysters that do not open during cooking. If the shells remain closed, it may mean they have not received adequate heat.