Birdwatch Archive

Birdwatch Note Rating

2024-04-19 04:34:29 UTC - HELPFUL

Rated by Participant: 91B5CA474A972AEBA0BEC164F8EC20188AFD64A8528DDD5EC7EC14E885B5E68D
Participant Details

Original Note:

食安基発0602第3号 https://www.mhlw.go.jp/file/06-Seisakujouhou-11130500-Shokuhinanzenbu/150602hp.pdf 豚食肉の提供に当たっては「中心部の温度63度で30分以上加熱、または75度1分」が規定されており、このような調理を行われた食肉は「中心部の色が白っぽく変化する」ことが目安とされています。」 また同基準はSPF豚肉であっても同様に適用されます。

All Note Details

Original Tweet

All Information

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  • participantId -
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  • ratingsId - 178115619707434634891B5CA474A972AEBA0BEC164F8EC20188AFD64A8528DDD5EC7EC14E885B5E68D