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Yeah that's what I was thinking. 135F will kill salmonella in under an hour. From how it's worded in the article, I assume they're just ignorant of how pasteu
by rootusrootus 7y ago
Yeah that's what I was thinking. 135F will kill salmonella in under an hour.
From how it's worded in the article, I assume they're just ignorant of how pasteurization works at different temperatures so they're going by the over-simplified recommendation from FDA. I see this same misunderstanding happen periodically on the sous vide forums.
- mattmaroon 7y agoYeah. Probably lots of people who don't know what they're talking about said that and he just assumed they are correct. A thin layer of egg in what is essentially a convection oven is going to heat up very fast.
- ganafagol 7y agoShe