Food Safety: The Importance of Proper Cooking
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the five steps to food safety poster
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curiouscook.com

Bending the rules on bacteria (New York Times)

Boiling kills active bacteria, but a number of survivalist species of bacteria are able to form inactive seedlike spores that can survive boiling temperatures. After food is cooked & its temperature drops below 130°, these spores germinate & begin to grow, multiply, & produce toxins. Some of these toxins are heat-stable -- even boiling will not destroy them. Excellent article by Harold McGee in New York Times. #food_safety
Trish W
Trish W

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