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.
Second, be sure your meats and fish are always cooked to the proper internal temperature. Use a food thermometer that tells you the correct temperature for each type of meat (at least 160-170 degrees F for most meat, fish, and poultry). 5 people found this useful.