{"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\/nl\/faq-items\/wat-is-de-minimale-interne-gaartemperatuur-voor-zeevruchten\/","title":{"rendered":"Wat is de minimale interne gaartemperatuur voor zeevruchten?"},"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>Zeevoedsel heeft een lagere minimale interne kooktemperatuur dan andere voedingsmiddelen. De meeste soorten zeevoedsel, waaronder vis, schaaldieren en kreeftachtigen, moeten tot een interne temperatuur van minimaal 63 \u00b0C (145 \u00b0F) worden verhit om eventuele bacteri\u00ebn of parasieten te doden. <a href=\"https:\/\/www.chefstemp.com\/nl\/temperatuurtabel-voor-biefstuk-en-kip\/\">temperatuur<\/a> De temperatuur die nodig is voor zeevruchten ligt lager vanwege de structuur van de eiwitten. Deze temperatuur geldt niet voor tonijn van sushikwaliteit. Deze wordt snel ingevroren en kan direct gegeten worden. Het grootste probleem bij vis is anisakiasis, een parasitaire worm die in vissen groeit. Het invriezen doodt de wormen en het verhitten van zeevruchten tot 63 \u00b0C (145 \u00b0F) doodt ook de parasiet en eventuele bacteri\u00ebn.<\/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\/nl\/wp-json\/wp\/v2\/avada_faq\/4446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/avada_faq"}],"about":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/types\/avada_faq"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/comments?post=4446"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/avada_faq\/4446\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media?parent=4446"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/faq_category?post=4446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}