The Role of Frying Temperatures in Food Safety
The Role of Frying Temperatures in Food Safety
The primary food safety issues are summarized below. Frying temperatures are a cause or result of all health and safety issues. Oil temperatures are basic for cost effective oil management.
The new dilemma
The popular “wisdom” is you must cook 350°F or higher in order to kill all the bacteria. However cooking at these temperatures accelerate formation of toxic breakdown substances.
Oil chemists agree that for every 10° you raise oil temperatures, you double the breakdown reactions that occur in your oil. So, the higher the temperature, the more toxic oil breakdown substances (Item 2) are produced and accumulated in your oil. Your oil more quickly reaches the point where it needs to be replaced.
Reducing trans fats starts with the oil supplier. Oils with no trans fat oils are produced without hydrogenation. They are extremely temperature sensitive so the usual frying temperatures will fail.
Learn More…
Food Borne Pathogens
Learn about why oil temperature alone, does not deliver heat to food centres and a summary of the issue of pathogens by Dr. Bielska.
Toxic Oil Breakdown Substances
Learn about how FryLiquid and FryPowder combat the formation of toxic breakdown substances such as polar materials and acrylamide that occur during frying.
Trans Fatty Acids
Discover in-depth information regarding the adverse health effects associated with trans fats generated at high oil temperatures, along with the effective solutions provided by MirOil Products.
Food Borne Pathogens
Learn about why oil temperature alone, does not deliver heat to food centres and a summary of the issue of pathogens by Dr. Bielska.
Toxic Oil Breakdown Substances
Learn about how FryLiquid and FryPowder combat the formation of toxic breakdown substances such as polar materials and acrylamide that occur during frying.
Trans Fatty Acids
Discover in-depth information regarding the adverse health effects associated with trans fats generated at high oil temperatures, along with the effective solutions provided by MirOil Products.
The solution – Oil management for Optimum Frying
In order to solve a problem you must first correctly define the problem. The search for longer life of oil is counter productive. It is accompanied by diminished oil and food quality.
MirOil’s antioxidant products as part of simple oil management for Optimum Frying is a proven solution to achieve:
- Enhanced and consistent food quality
- Cooking more quickly at lower temperatures
- Reduced consumption of oil
- Avoiding carbon and gum deposits on fryer surfaces
Mandating oil management rules is a must to assure food safety. MirOil proposes assistance in training and monitoring system implementation at the regional, district and store level to ensure that every kitchen will be able to cook safely and efficiently with amazing consistency and lower costs.