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首页> 美国卫生研究院文献>Foods >Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed
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Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed

机译：食品安全：有关确定食用鸡蛋菜食谱的熟度和遵循食谱时测量终点温度的建议

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Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 °C (160 °F). The objectives of this study were to determine what endpoint temperature information consumers receive from egg dish recipes, and if recipes would lead to safe temperatures when followed. Egg dish recipes (n = 226) from 65 websites, 50 cookbooks, and nine magazine titles (multiple issues of each) were analyzed. Time was the most frequently used indicator, given in 92% of the recipes, with 15% using only time. Other indicators included: set (89), browned (76), clean toothpick/knife (60), puffed (27), and jiggled (13). Only two recipes indicated final endpoint temperatures. Three recipes (a pie, a quiche, and an egg casserole) were chosen and prepared in triplicate to see if they would reach recommended temperatures. The pie and quiche were still liquid at 71 °C, and were well over the recommended temperature when cooked according to instructions, but the egg casserole was not consistently above 71 °C, when the recipe instructions indicated it was done and the center was light brown and “jiggled” This research indicates that consumers are not receiving information on endpoint temperatures in egg recipes, but the likelihood of foodborne illness is low since most dishes probably be cooked past the recommended temperature before the consumer considers them done unless there are many inclusions that may absorb liquid and reduce the appearance of liquid in the dish.
机译：许多消费者不遵循建议的食品安全做法来烹饪蛋类菜肴，如馅饼，乳蛋饼和砂锅菜，有可能导致食源性疾病，如沙门氏菌病。美国农业部（USDA）建议烹饪鸡蛋混合物，直到中心温度达到71°C（160°F）。这项研究的目的是确定消费者从蛋菜食谱中获得的终点温度信息，以及食谱遵循这些食谱是否会导致安全温度。分析了来自65个网站，50份食谱和9个杂志标题（每个都为多期）的蛋菜食谱（n = 226）。在92％的配方中，时间是最常用的指标，其中15％仅使用时间。其他指标包括：套装（89），褐变（76），干净的牙签/刀（60），膨化（27）和摆动（13）。只有两个配方指示最终终点温度。选择了三个食谱（一个馅饼，乳蛋饼和一个鸡蛋砂锅），一式三份，以查看它们是否会达到建议的温度。馅饼和蛋饼在71°C时仍然呈液态，并且按照说明进行烹饪时，其温度远高于建议的温度，但是当食谱说明显示煮熟并且中心轻时，鸡蛋砂锅的温度并不一致地高于71°C棕色且“摇摇欲坠”。这项研究表明，消费者并未从蛋食谱中获得有关终点温度的信息，但食源性疾病的可能性很低，因为除非有很多内含物，否则大多数菜都可能在消费者认为煮过之前就超过了建议的温度进行烹饪。可能会吸收液体并减少碟中液体的外观。

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