{"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\/es\/faq-items\/cual-es-la-temperatura-minima-de-coccion-interna-de-los-mariscos\/","title":{"rendered":"\u00bfCu\u00e1l es la temperatura m\u00ednima de cocci\u00f3n interna de los mariscos?"},"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>Los mariscos tienen una temperatura m\u00ednima de cocci\u00f3n interna m\u00e1s baja que otros alimentos. La mayor\u00eda de los mariscos, incluyendo pescados, mariscos y crust\u00e1ceos, deben cocinarse a una temperatura interna m\u00ednima de 145 \u00b0F para eliminar cualquier bacteria o par\u00e1sito que pueda estar presente en ellos. <a href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-pollo-fileteado\/\">temperatura<\/a> La temperatura es menor para los mariscos debido a la estructura de la prote\u00edna. Esta temperatura no aplica al at\u00fan apto para sushi. Se congela r\u00e1pidamente y se puede consumir sin problema tal cual. La principal preocupaci\u00f3n con el pescado es la anisakiasis, un par\u00e1sito que crece en el pescado. El proceso de congelaci\u00f3n mata los par\u00e1sitos y cocinar los mariscos a 63 \u00b0C tambi\u00e9n mata el par\u00e1sito o cualquier bacteria.<\/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\/es\/wp-json\/wp\/v2\/avada_faq\/4446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/avada_faq"}],"about":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/types\/avada_faq"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/comments?post=4446"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/avada_faq\/4446\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=4446"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/faq_category?post=4446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}