http://m.huffpost.com/uk/entry/uk_58da2b07e4b018c4606b213d
Citando:
"researchers specifically looked at three things:
Does the recipe tell readers to cook the dish to a specific internal temperature?
If it does include a temperature, is that temperature one that has been shown to be “safe”? For example, cooking chicken to 165°F (73°C).
Does the recipe perpetuate food-safety myths – such as saying to cook poultry until the juices “run clear” – that have “been proven unreliable as ways of determining if the dish has reached a safe temperature?”
The researchers found that only 123 recipes – 8% of those reviewed – mentioned cooking the dish to a specific temperature. And not all of the temperatures listed were high enough to reduce the risk of food-borne illness.
“In other words, very few recipes provided relevant food-safety information, and 34 of those 123 recipes gave readers information that wasn’t safe,” "
(...)
"Chapman called on cookbooks to help consumers make tasty food, but also to include relevant information to reduce our risk of getting sick.
“A similar study was done 25 years ago and found similar results – so nothing has changed in the past quarter century,” he said."
