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.
Cooking temperature affects both the taste and safety of food. From a safety perspective, hotter temperatures at the center of the meat are safer. However, safe cooking temperatures vary for different types of meat. According to FoodSafety.gov, safe cooking temperatures for meats are: 160 F for ground meats (beef, pork, and lamb)