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Employees are properly cooking time/temperature control for safety food, being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under 12VAC5-421-1180 and 12VAC5-421-1730 B

The team also measured a property called oxidative potential (OP), which quantifies the smoke's capacity to generate reactive oxygen species, aggressive molecules that drive inflammation, lung tissue remodelling, and the vascular changes underlying heart disease

Estrada-Reyes, R., et al

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