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Whoa, talk about a hot topic! Temperature is key when it comes to killing salmonella in shrimp - and it’s not something to take lightly. If you don’t get the temp just right, you could be putting yourself at risk for food poisoning. So let’s dive into the details of how heat can help keep your shrimp safe and sound.
What Temp Kills Salmonella In Shrimp? [Solved]
Yikes! Raw seafood can contain some nasty bacteria, like Salmonella, Vibrio, Listeria and E. coli - all listed in the report. These germs are everywhere in nature, but don’t worry - if you cook it to an internal temp of 145 F for 15 seconds, you’ll be good to go!
Temp really does the trick when it comes to killing salmonella in shrimp! Make sure you cook your shrimp thoroughly, and you won’t have to worry about any nasty bacteria. Yuck!
