: : 2) That is also INCORECT, you can not expect to kill ALL bacteria, and there are bacteria that "LOVE" very hot tempretures.: bacteria loves moist WARM areas or temp
: "when meat is heated or boughtt to its extrenial temp, the bacteria is killed instantly. if it is not cooked or heated to the right temp the
: bacteria begins to re-grow.1" Britanica Encylopedia
1. The temparature "danger Zone" is 40 to 140 degrees Farenheit. You don't think we would keep the meat between those temps, do you?
2. Our grill temps(clamshell grills) are 425 degrees on the upper platen and 350 degrees on the grill surface. Those temps would kill any bacteria.
3. The meat is held in the UHC cabinents for 20 minutes @ 160-170 degrees farenheit. Still above 140 degrees, therefore keeping bacteria from regrowing.
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McSpotlight: Colin Clarke, McDonald's food poisoning expert, said in an internal report that it "recommends that 73 degrees C be the internal minimum temperature of the final product, and that their temperatures were not reaching that in all cases. The minimum was, in fact, 70 degrees C."
The method isn't infallible.
