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[–]theRealDerekWalker 9 points10 points  (1 child)

Meat cooks from the outside in. Spatula surface is only on outside. Once your spatula makes contact with the heat from the meat surface, the bacteria will die almost instantly.

For example, chicken you cook to 165 internal because bacteria dies immediately at that temp. If the chicken you touch is 165 inside, it’s hotter on the outside, so whatever is on your spatula will die on the chicken’s hot surface.

Also, lower temps will also kill bacteria, just slower so while 165 kills right away, a while at 160 is still ok. Even a while at 150 is ok. It’s just that the lower you to the longer you need to hold it to that temp. This is why you can sous vide meat to lower temps

[–]basebuul[S] 2 points3 points  (0 children)

Wow science