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.
The table below is from an American reference book and pertains to beef and lamb. In lieu of gradations and ranges, the United States Department of Agriculture recommends a temperature of at least 63 Â°C (145 Â°F) for beef, veal, lamb steaks and roasts in order to prevent foodborne illness.earing raises the meatâs surface temperature to 150 Â°C (302 Â°F), yielding browning via different reactions: caramelization of sugars, and the Maillard reaction of amino acids.