Supporters of the brutal heat treatment of food, who both fry and boil them so as to "kill all the infection" claim - only high temperatures will save us from the fact that all sorts of bad worms do not build their cheerful civilization.
Ha! No, not even ha, but three times ha.
I'll tell you a secret - to protect us from parasites, there is, firstly, a veterinary service, which, at the very least, examines the products that hit store shelves, this time.
Two - a person will not live by boiling alone, well, here it is.
Sterilization, pasteurization is used in order to kill not only parasites, but also the entire microflora. Moreover, only products intended for storage are subjected to this.
And, secondly, the fact that only extremely high temperatures will save health is... a myth.
I myself learned from childhood that the meat must be fried to the state of the sole, otherwise then it will take a long time to swallow anthelmintic drugs. For a long time, I confess, the slightly pinkish juice from a piece scared me.
But the passion for delicious food - she still won. In Tai we had a chance to taste amazingly tasty fish, and in a cafe, where we wandered by accident. The owner of the cafe caught and cooked this fish himself. The fish was so soft and tender that we ate it with a spoon (as the Thai advised) and gnawed at all the bones.
Now attention, she was preparing for only... 12 minutes.
And I will tell you in confidence that this is enough. Because most parasites (or rather, their eggs) die at temperatures above 42 degrees in a few minutes. Somehow, higher temperatures are needed - roundworms die when heated above 50 degrees. Some parasites need a temperature above 65 degrees, and heating up to 70-75 for some time is already sufficient for disinfection.
It is quite difficult to find information on the survival time associated with an increase in temperature, by the way, on popular resources - I dug in Cyberleninka in order to at least catch it.
And on popular sites and in popular publications they repeat from time to time - 100 degrees and higher.
Well, it's easier that way, of course.
No, if people do not like to eat deliciously and are ready to gnaw overcooked, boiled, overdried and overcooked - to your health.
But if the taste is also important for you... in the end I will add: in most cases, our products are frozen (this applies to poultry, fish, and cape). So, in 5-7 days (to be sure, you can hold it for a couple of weeks), the entire parasitic civilization dies in a household freezer. If the product is subjected to shock freezing - at minus forty - then the death period is reduced to several hours.
And is it worth the already safe product in this case to “disinfect” by turning it into something inedible?
If there is a risk of contracting parasites that can withstand both low and high temperatures, then maybe such a product is better not to eat?