{"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\/fr\/faq-items\/quelle-est-la-temperature-interne-minimale-de-cuisson-des-fruits-de-mer-2\/","title":{"rendered":"Quelle est la temp\u00e9rature interne minimale de cuisson des fruits de mer\u00a0?"},"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>Les fruits de mer ont une temp\u00e9rature interne minimale de cuisson inf\u00e9rieure \u00e0 celle des autres aliments. La plupart des fruits de mer, y compris les poissons, les coquillages et les crustac\u00e9s, doivent \u00eatre cuits \u00e0 une temp\u00e9rature interne minimale de 63 \u00b0C (145 \u00b0F) pour \u00e9liminer les bact\u00e9ries ou les parasites qui pourraient s&#039;y trouver. <a href=\"https:\/\/www.chefstemp.com\/fr\/tableau-des-temperatures-de-la-viande-de-steak-et-de-poulet\/\">temp\u00e9rature<\/a> La temp\u00e9rature de cong\u00e9lation minimale est plus basse pour les fruits de mer en raison de la structure de leurs prot\u00e9ines. Cette temp\u00e9rature ne s&#039;applique pas au thon de qualit\u00e9 sushi, qui est surgel\u00e9 et peut \u00eatre consomm\u00e9 tel quel. Le principal risque li\u00e9 au poisson est l&#039;anisakiase, une infection parasitaire due \u00e0 un ver. La cong\u00e9lation \u00e9limine les vers et la cuisson des fruits de mer \u00e0 63 \u00b0C (145 \u00b0F) d\u00e9truit \u00e9galement le parasite et toute bact\u00e9rie.<\/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\/fr\/wp-json\/wp\/v2\/avada_faq\/4446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/avada_faq"}],"about":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/types\/avada_faq"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/comments?post=4446"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/avada_faq\/4446\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=4446"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/faq_category?post=4446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}