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.
To achieve temperatures of 200Â°F to 210Â°F, the oven should be set to about 300Â°F. Because meat is a poor conductor of heat, moist heat that is transferred into the meat during cooking tends to remain in the meat, where it slowly breaks down the tough fibers in the meat. Braising Meat.