Birdwatch Archive

Birdwatch Note Rating

2024-04-19 09:10:20 UTC - HELPFUL

Rated by Participant: B8E9A6B3B8AB5CBF456490B7346FE6716300464B1FBD692A7181791DA4862756
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。

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  • ratingsId - 1781156197074346348B8E9A6B3B8AB5CBF456490B7346FE6716300464B1FBD692A7181791DA4862756