He stated on the show that his method is based on the studies of Juneja (Spelling?) and the test was done via peer review methods including grinding the meat and purposeful inoculation of bacteria. Thus they has made sure the meat had bugs and the bugs were not just on the outside of the meat but on the inside so that much like hamburger this is a worse case scenario. The process of hitting 145 degrees and holding at that temperature for a set time in these tests showed results of no live bacteria and thus safe to eat. He went on to say based upon this research the time required to hold it at was less than 10 minutes but he goes with 10 minutes to err on the side of safety.
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