[Sca-cooks] Trying again

[John Kemker]

According to information I found on a CDC website, botulin toxin is
destroyed by 185F+ temps, as well.  I could not find information or
references to other microbe-generated toxins, so this would not mean that
you could just reheat to 185F and be sure you would be safe.  In any case,
I agree wholeheartedly with fra niccolo that preventing the development of
the toxin is preferable to trying to destroy it once it was in the food.

On Fri, 17 Jan 2003, Nick Sasso wrote:

>
> ----- Original Message -----
> From: "Phil Troy/ G. Tacitus Adamantius"
> <adamantius.magister at verizon.net>
> > As I mentioned, there are probably conditions whereby it is safer
> > than at other times; I'm familiar with the warnings about bacillus
> > cereus, but also know that it's an industrial standard practice to
> > use room-temperature rice when making fried rice, and I've never
> > heard of anyone becoming ill from it, at least not for that reason.
> > On the other hand, that is not, and was not intended as, a blanket
> > endorsement for not refrigerating rice.
> >
> > Adamantius
>
> Bacillus cereus, I do believe, is an infection issue rather than
> intoxication or combination (just the bacteria harm, and no toxins
> created like botulism).  The recooking of fried rice would probably
> reduce the risk of illness.  That is a consideration when having limited
> space and HAVING to make choices of what has to stay at room temp.
> Learn about the different risk bacteria/fungi/etc. and the ones that
> have only infection problems can be recooked once to 160F to kill the
> bacteria.  It ain't an ideal, and I would not recommend it (is that
> enough disclaimer), but in that untenable situation, that's how I would
> do it.
>
> pacem et bonum,
> niccolo difrancesco
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