Don't expect that you'll enjoy taking oregano oil, even if you love Greek food. It has a much more potent taste in oil form, so be prepared! Because oregano oil in its pure form is so strong, it should only be used when diluted; try a ratio of one part oregano oil to three parts carrier oil, such as olive oil.
To pasteurize meat, USDA and my chart give us minimum temperatures, like 165Â°F for poultry and 145Â°F for fish. But if you dig into the data by USDA scientists, you learn that this is a distillation of the facts designed to make things easy for the public. Pasteurization of meat is not just a matter of temperature.
1 For the roast to be rare, the meat thermometer should register an internal temperature no higher than 115Â°F to 120Â°F when the meat is removed from the oven, and it should register 120Â°F to 125Â°F after the resting period (the meat will be red in the center and slightly pink near the exterior).