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更新食物安全烹饪温度 (#1831)
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* update food safety temperature

* fix linting
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dy1012
2026-07-02 22:32:45 +08:00
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tips/learn/食品安全.md
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@@ -106,6 +106,14 @@
| 牛肉/羊肉 | 3 分熟：63°C；5 分熟：71°C；7 分熟：77°C | 71°C | |
| 剩菜再加热 | 74°C | | |
基于[美国农业部](https://www.usda.gov/about-usda/news/blog/cooking-meat-check-new-recommended-temperatures)2011 年最新标准，食物安全烹饪温度已更新如下:
| | 整块 | 碎肉 |
|-----------|------------------------------------------------|-------|
| 猪肉 | 63°C（离开热源后需静置 3 分钟） | 71°C |
| 禽肉 | 74°C | 74°C |
| 牛肉/羊肉 | 63°C（离开热源后需静置 3 分钟） | 71°C |
## 食品与药物联用反应
部分食品与药物联合使用会导致严重安全风险