4 ms·

I'm not gonna have a peer reviewed journal article for you or anything. I learned this in the food safety class you have to go through before managing a kitchen

I'm not gonna have a peer reviewed journal article for you or anything. I learned this in the food safety class you have to go through before managing a kitchen in a lot of jurisdictions. > stewing over many hours seems like would work fine. It won't! Good luck with it though.

foobarian 4y ago
Well I get that would make sense in that kind of environment. Best way to not hurt your customers is to never even risk it - why would you? But my agenda is more selfish. I like to cold-smoke meats for adding to stews, based on the knowledge that stewing in > 85'C [1] water will destroy the botulism toxin. I could just stay away from cold-smoked meats to be safe; but then I would lose out on some of the tastiest food ever :-) It can be a confusing topic because there are 3 different things to worry about: the active bacteria, the spores, and the toxin. Of the 3, the spores are the most resistant to heat, and according to the WHO link [1] can survive multiple hours in boiling water. However the toxin seems relatively unstable. I really need to track down their sources though. [1] https://www.who.int/news-room/fact-sheets/detail/botulism https://www.who.int/news-room/fact-sheets/detail/botulism