{"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\/it\/faq-items\/qual-e-la-temperatura-minima-di-cottura-interna-per-i-frutti-di-mare\/","title":{"rendered":"Qual \u00e8 la temperatura minima di cottura interna dei frutti di mare?"},"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>I frutti di mare hanno una temperatura interna minima di cottura inferiore rispetto ad altri alimenti. La maggior parte dei frutti di mare, inclusi pesci, molluschi e crostacei, deve essere cotta a una temperatura interna minima di 63 \u00b0C per uccidere eventuali batteri o parassiti presenti. <a href=\"https:\/\/www.chefstemp.com\/it\/tabella-delle-temperature-della-carne-di-pollo-alla-griglia\/\">temperatura<\/a> \u00e8 inferiore per i frutti di mare a causa della struttura delle proteine. Questa temperatura non si applica al tonno di qualit\u00e0 per sushi. Viene congelato rapidamente ed \u00e8 sicuro da consumare cos\u00ec com&#039;\u00e8. Il problema principale con il pesce \u00e8 l&#039;anisakiasi, un verme parassita che si sviluppa nei pesci. Il processo di congelamento uccide i vermi e la cottura dei frutti di mare a 63 \u00b0C uccide anche il parassita o qualsiasi problema batterico.<\/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\/it\/wp-json\/wp\/v2\/avada_faq\/4446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/avada_faq"}],"about":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/types\/avada_faq"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/comments?post=4446"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/avada_faq\/4446\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=4446"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/faq_category?post=4446"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}