{"id":4446,"date":"2021-11-03T10:55:05","date_gmt":"2021-11-03T02:55:05","guid":{"rendered":"https:\/\/www.chefstemp.com\/?page_id=4446"},"modified":"2022-04-24T17:32:18","modified_gmt":"2022-04-24T09:32:18","slug":"what-is-the-minimum-internal-cooking-temperature-for-seafood","status":"publish","type":"avada_faq","link":"https:\/\/www.chefstemp.com\/de\/faq-items\/was-ist-die-minimale-kerntemperatur-fur-meeresfruchte-beim-garen\/","title":{"rendered":"Was ist die minimale Kerntemperatur f\u00fcr Meeresfr\u00fcchte beim Garen?"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>Meeresfr\u00fcchte haben eine niedrigere Mindestkerntemperatur als andere Lebensmittel. Die meisten Meeresfr\u00fcchte, darunter Fische, Schalentiere und Krustentiere, m\u00fcssen auf eine Mindestkerntemperatur von 63 \u00b0C (145 \u00b0F) erhitzt werden, um eventuell vorhandene Bakterien oder Parasiten abzut\u00f6ten. <a href=\"https:\/\/www.chefstemp.com\/de\/temperaturtabelle-fur-steak-und-hahnchenfleisch\/\">Temperatur<\/a> Bei Meeresfr\u00fcchten ist die empfohlene Temperatur aufgrund der Proteinstruktur niedriger. Diese Temperatur gilt nicht f\u00fcr Thunfisch in Sushi-Qualit\u00e4t. Er wird schockgefroren und kann bedenkenlos verzehrt werden. Die gr\u00f6\u00dfte Gefahr bei Fisch besteht in der Anisakiasis, einer parasit\u00e4ren Wurminfektion. Durch das Einfrieren werden die W\u00fcrmer abget\u00f6tet, und auch das Erhitzen von Meeresfr\u00fcchten auf 63 \u00b0C (145 \u00b0F) t\u00f6tet den Parasiten und eventuell vorhandene Bakterien ab.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"faq_category":[512],"class_list":["post-4446","avada_faq","type-avada_faq","status-publish","format-standard","hentry","faq_category-food-related-questions"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/avada_faq\/4446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/avada_faq"}],"about":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/types\/avada_faq"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/comments?post=4446"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/avada_faq\/4446\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/media?parent=4446"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/faq_category?post=4446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}