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.
Safe Internal Cooking Temperatures chart Meat, poultry, eggs and fish Temperature; Beef, veal and lamb (pieces and whole cuts) Medium-rare: 63Â°C (145Â°F) Medium: 71Â°C (160Â°F) Well done: 77Â°C (170Â°F) Mechanically tenderized beef (solid cut) Beef, veal: 63Â°C (145Â°F) Steak (turn over at least twice during cooking) 63Â°C (145Â°F)