Prev: Wine
Next: M25 - Brighton
From: GungaDan on 26 Jun 2010 18:38
On 26 June, 12:32, "SIRPip" <gingerbl...(a)gmail.com> wrote:
> GungaDan wrote:
> > On Jun 23, 12:10 pm, "SIRPip" <gingerbl...(a)gmail.com> wrote:
> > > Nearly as bad as warming yesterday's sliced
> > > beef up in tepid gravy
>
> > <interested>
> > So what's the mechanism at work in this case and does it make any
> > difference if the re-heating is done 'properly' or are thetoxins
> > already established by then?
>
> Short answer: slow heating at incubation temperatures leads to massive
> bacterial multiplication, therefore consumption of an "infective dose"
> followed by severe and persistent food poisoning symptoms.
>
> Bringing up to temperature rapidly and maintaining at least 70 Celsius
> for at least two minutes (or, preferably a higher temp for longer)
> would see pathogens destroyed and theirtoxinswith them.

Ta for that!
First  |  Prev  | 
Pages: 6 7 8 9 10 11 12 13 14 15 16
Prev: Wine
Next: M25 - Brighton