4 ms·

Dumb question, doesn't cooking also kill parasites just as effectively?

chmod600 6y ago
A lot of cooking styles do not throughly and consistently heat all food to the required temperature for the required time to be 100% safe. And if you try to cook for extra time just to be safe, you end up drying out the meat a lot.
- SAI_Peregrinus 6y ago
  That's where souc vide helps. You don't dry out the food (due to the containment in the bag) and you can keep the food in the required temperature range for plenty of time (because the immersion circulator keeps the water bath at a constant temperature range).
outworlder 6y ago
If properly cooked it should kill parasites and pathogens. Food irradiation is relevant for other types of food too, including the ones we don't normally cook, such as fruits.
throw0101a 6y ago
> Dumb question, doesn't cooking also kill parasites just as effectively? Technically yes, but how many households typically have a (meat) thermometer? A lot of people go by the "not pink" or "clear juices" rules of thumb, which work well enough for typical grocery store 'industrial' packaged meat, but may not be good enough for more 'uncontrolled' meat. A 6.5- to 7.0-log_10 reduction in pathogens (salmonella) is generally hit at 158F/70C (with beef) where there is 'instantaneous' destruction of the pathogen(s), but lower temperatures can also be reached as long as they are held for longer periods of time, e.g., 140F/60C for 12 minutes. Poultry has slightly different numbers, also dependent on the fat content, but a similar principal of a time/temperature 'curve'. Ditto for fish†, pork, etc. If you mess up the temperature you can have a really bad day. † And the type of fish can mean different temperatures. The fat content of wild versus farmed salmon means few degrees' difference could result in a dry versus juicy result: * https://www.youtube.com/watch?v=1WSGjYMHF60 https://www.youtube.com/watch?v=1WSGjYMHF60
deleted 6y ago
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eutropia 6y ago
Cooking will kill parasites/microbes but won't necessarily denature the poisonous byproducts of their metabolism. Irradiating as close to time of butchery minimizes the amount of time the critters can excrete their grossness into the food.
pvaldes 6y ago
Trichinosis is always a problem to watch

A lot of cooking styles do not throughly and consistently heat all food to the required temperature for the required time to be 100% safe. And if you try to cook for extra time just to be safe, you end up drying out the meat a lot.

SAI_Peregrinus 6y ago
That's where souc vide helps. You don't dry out the food (due to the containment in the bag) and you can keep the food in the required temperature range for plenty of time (because the immersion circulator keeps the water bath at a constant temperature range).

outworlder 6y ago

If properly cooked it should kill parasites and pathogens. Food irradiation is relevant for other types of food too, including the ones we don't normally cook, such as fruits.

throw0101a 6y ago

> Dumb question, doesn't cooking also kill parasites just as effectively? Technically yes, but how many households typically have a (meat) thermometer? A lot of people go by the "not pink" or "clear juices" rules of thumb, which work well enough for typical grocery store 'industrial' packaged meat, but may not be good enough for more 'uncontrolled' meat. A 6.5- to 7.0-log_10 reduction in pathogens (salmonella) is generally hit at 158F/70C (with beef) where there is 'instantaneous' destruction of the pathogen(s), but lower temperatures can also be reached as long as they are held for longer periods of time, e.g., 140F/60C for 12 minutes. Poultry has slightly different numbers, also dependent on the fat content, but a similar principal of a time/temperature 'curve'. Ditto for fish†, pork, etc. If you mess up the temperature you can have a really bad day. † And the type of fish can mean different temperatures. The fat content of wild versus farmed salmon means few degrees' difference could result in a dry versus juicy result: * https://www.youtube.com/watch?v=1WSGjYMHF60 https://www.youtube.com/watch?v=1WSGjYMHF60

deleted 6y ago

[deleted]

eutropia 6y ago

Cooking will kill parasites/microbes but won't necessarily denature the poisonous byproducts of their metabolism. Irradiating as close to time of butchery minimizes the amount of time the critters can excrete their grossness into the food.

pvaldes 6y ago

Trichinosis is always a problem to watch