![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunsen_hI've noticed that a lot of the ready-to-cook food items now carry warnings about how well-cooked the food has to be to be safe.
But how do I measure the internal temperature of, say, ravioli immersed in boiling water, to make sure that it's at least 74°C? (Just 73° wouldn't be safe. Or just waiting until it floats and has a reasonable texture for eating.) Or the internal temperature of a pizza in the oven? These would be tricky to measure even with the resources of a well-equipped lab.
But how do I measure the internal temperature of, say, ravioli immersed in boiling water, to make sure that it's at least 74°C? (Just 73° wouldn't be safe. Or just waiting until it floats and has a reasonable texture for eating.) Or the internal temperature of a pizza in the oven? These would be tricky to measure even with the resources of a well-equipped lab.
