According to the National Cancer Institute, cooking meat using high heat methods, including pan frying or cooking directly over an open flame, has been found to cause cancer in animals. Experts believe that this is due to chemicals called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) forming in meats when cooked at high temperatures. HCAs and PAHs are both carcinogens that are not widely found in food.
Although findings remain inconclusive if cooking at high temperatures causes cancer in humans, it is important to know the temperatures for cooking safely as determined by the United States Department of Agriculture:
Also, it is always good to remember the proper temperatures for serving and re-heating foods to avoid unwanted sickness due to consumption of spoiled foods:
Serving
Content provided by the Joan Karnell Cancer Center.
Although findings remain inconclusive if cooking at high temperatures causes cancer in humans, it is important to know the temperatures for cooking safely as determined by the United States Department of Agriculture:
Also, it is always good to remember the proper temperatures for serving and re-heating foods to avoid unwanted sickness due to consumption of spoiled foods:
Serving
- Hot food should be held at 140°F or warmer.
- Cold food should be held at 40°F or colder.
- Perishable food should not be left out more than two hours at room temperature (1 hour when the temperature is above 90°F).
- Discard any food left out at room temperature for more than two hours (1 hour if the temperature was above 90° F).
- Use cooked leftovers within 4 days.
Content provided by the Joan Karnell Cancer Center.
