To what temperature do we need to cook fish to kill harmful bacteria?

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John Morris

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John Morris  asked the Naked Scientists:
   On your recent programme about food preparation the chef said that fish only needed to reach 40 C to be considered cooked. Surely raw food needs to reach 65 to 70 to kill harmful bacteria? Or does this only apply to the surface of meats?John Morris, Burwell, Cambs

 
What do you think?
« Last Edit: 20/07/2016 11:57:34 by _system »

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Offline alancalverd

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I get the impression that there are very few human pathogens in raw fish, so all you need do is to denature the proteins into a tasty form. Raw or cold-smoked fish is delicious and in my experience quite safe to eat if it hasn't been handled by anyone else: that's where the bugs come from!
helping to stem the tide of ignorance

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Offline Colin2B

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The denaturation can also be achieved by acid. Raw mackerel straight from the sea, squeeze of lemon juice, leave for 10-30mins, delicious. Even without the lemon juice it is delicious.
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