Botulin toxin (was Re: [Sca-cooks] Trying again)

[John Kemker]

An error in Centigrade to Fahrenheit conversion occurred:

185F+ should be 176F+ (I found a reference to 80C in a different document
and had used a poorly-remembered conversion formula rather than looking up
the formula again.)

Good Reference:  http://www.cdc.gov/ncidod/dbmd/diseaseinfo/botulism.pdf

Look for pp 9-10 and the discussion on Prevention and Control.

Also, refer to
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm for
general information on foodborne diseases.

Quick, name ONE food that is edible/palatable at 176F+ internal
temperature.  ;-)

--Cian O'Madadhain

On Fri, 17 Jan 2003, Nick Sasso wrote:

> ----- Original Message -----
> From: "John Kemker" <john at kemker.org>
> > 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.
>
> Thank you for checking that detail.  Quick, anyone name ONE food that
> is edible/palatable at 185F+ internal temperature :o)
>
> niccolo difrancesco
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