Birdwatch Archive

Birdwatch Note Rating

2024-04-19 05:36:04 UTC - HELPFUL

Rated by Participant: F55B72C657D7F3CAF7DB01333041E304000193DCC0B6F9899D0D5C90959E9556
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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