I know that they do flash freezing to kill parasites. But flash freezing only kills parasites, not bacteria. How they kill salmonella and stuff?
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A few months ago a video popped up on my YouTube feed about bacteria on food. This is what I learned.
Pork and chicken and the worst when it comes to bacteria, and this is why it has to be thoroughly cooked. Otherwise, off the the hospital you go.
Steak, a chef is pretty much OK with serving it to you rare, simply because the bacteria does not normally penetrate below the surface. So as long as the surface has been cooked under high temp on the grill, the bacteria is killed.
However, the same does not hold true of hamburger. It has been chopped up and mixed, and during this process the bacteria can not be all over. Therefore chefs and restaurants do not want to serve it to you cooked less than medium.
Fish is the least they worry about. For reasons that are not entirely clear, bacteria on fish is not a big concern.
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