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.
However, safe cooking temperatures vary for different types of meat. According to FoodSafety.gov, safe cooking temperatures for meats are: 1  160 F for ground meats (beef, pork, and lamb)  145 F for fresh, whole meats, and the meat should be allowed to rest for at least three minutes before eating.