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.
@jack - thank you for your question. All whole cuts of pork should be cooked to 145 ËF, and rest for 3 minutes before eating. The safe cooking temperature for poultry is 165 ËF. If you can point out for us where it says 165 ËF is the safe temperature for pork, weâll be sure to make a correction.