【食品衛生のプロが作る】ローストビーフの食中毒リスクと調理法

Under the Food Sanitation Act, roast beef is classified as a "specially heated meat product," which stipulates ingredient and manufacturing standards. This video explains the key points for safely preparing roast beef based on the standards for specially heated meat products. [Table of Contents] 00:00 Video Concept 00:39 Seasoning the Meat Block Food Poisoning Bacteria and Perforation Temperature Control During Beef Processing ① 02:40 Surface Heating of Meat Blocks Safe Heating Standards Precautions for Vacuum Packaging 05:26 Heat Sterilization Temperature Control During Meat Block Processing ② Temperature and Time Considerations 07:58 Cutting and Serving 09:31 Tasting 11:07 Editor's Note [Recipe] Beef Round Salt: 1% of the meat weight [This month's specially selected ingredients] Imahan Beef Round [Meat Product Standards] https://www.mhlw.go.jp/topics/bukyoku... [Please subscribe to our channel]    / @mogken   #RoastBeef #LowTemperatureCooking #SpecificHeatedMeatProducts #Recipe