A new study from researchers at North Carolina State University looked at best-selling cookbooks and found that 99.7 percent of recipes don’t address food-related risks. Is this a problem?
The study, published in the British Food Journal, looked at 1,749 recipes containing “raw animal ingredients” from 29 cookbooks featured on the New York Times best-sellers list. The team looked at the following three things: If the recipe says to cook a dish to a specific internal temperature, if the temperature provided is accurate, and if any food-safety cooking myths are perpetuated. Of the recipes, only 8 percent (123 recipes) stated the internal temperature.
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