發表於 Posted on: 2016-04-15 14:21

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I suppose that depends on how high a temperature you cook it at and for how long at that temperature. This applies to all kinds of cooking including pork and hamburger.

On the other hand, for transport and storage purposes, the U.S. Food and Drug Administration (USFDA) recommends, as an option, freezing to -35°C for 15 hr for effective killing of parasites and their larvae in seafood products.

發表於 Posted on: 2016-04-16 2:36

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嘩....好恐怖, 以後都都會吃.

發表於 Posted on: 2016-09-20 1:48

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