"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 01-04-2014, 04:05 PM   #41
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,603
Originally Posted by Mad Cook View Post
In short and to simplify - If in doubt throw it out!
Yes, I said that back on Dec. 28, but you know how we like to Discuss Cooking!

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-04-2014, 04:21 PM   #42
Sous Chef
Join Date: Apr 2011
Posts: 534

nothing like conflicting information to help out the cause.

from the http://www.kerfex.de/Downloads/Steck...organismen.pdf
regarding botulism
"Toxine sind hitzeempfindlich (Inaktivierung bei 8085C fr 5 Minuten oder durch kurzes Aufkochen bei 100C)"

toxins are heat sensitive (inactivation at 80-85'C for 5 minutes or through short up-cooking to 100'C)

so of course if you go to the earlier reference

you find
"Exposure to 100C for 10 min. inactivates BoNT. Heat denaturation of BoNT as a function of time is biphasic with most of the activity destroyed relatively rapidly, but with some residual toxin (e.g., 1-5%)
inactivated much more slowly."

note: BoNT=Botulinum neurotoxin - they're talking about the same stuff.

the Germans say botulism neurotoxins are kilt with five minutes at 80-85'C
the CDC says 10 minutes at 100'C can still leave some residual. or something like that.

in the case of Staphylococcus aureus
the German site says
'happens where'

"Kontaminierte Rohware vor allem Lebensmittel die nicht mehr erhitzt werde"
translation: contaminated raw (ie source) wares of all food stuffs that become not more/again reheated"

and as preventative measure
CCP: Rohware durcherhitzen, mind. 72C fr 2 Minuten im Kern (Caritas Leitlinie)
Rohware durcherhitzen, mind. 75C fr 10 Minuten im Kern lt. Codex Alimentarius

"reheat to minimum 72'C / 75'C core temperature (depending on type/standard)"

okay so ah but hold on a minute......
CDC: "danger" slash re-folding is / is not prevented / precluded by 100'C temperatures
Germany: "75'C for ten minutes takes care of the problem."

It appears the whole thing falls into the "Go eat, enjoy, hopefully you don't get sick because no one can agree on how to handle your food."

dcSaute is offline   Reply With Quote
Old 01-04-2014, 04:36 PM   #43
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,863
Send a message via Skype™ to taxlady
Under some circumstances, I would use those potatoes. But remember this quote from Clint Eastwood's character, in Dirty Harry, "You've got to ask yourself one question. 'Do I feel lucky?' Well, do ya, punk?"
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-07-2014, 01:05 PM   #44
Executive Chef
Mad Cook's Avatar
Join Date: Jun 2013
Location: North West England
Posts: 4,502
Originally Posted by GotGarlic View Post
Yes, I said that back on Dec. 28, but you know how we like to Discuss Cooking!
Sorry, GG. I thought I'd read all the threads but I must have miss it.

Mad Cook is offline   Reply With Quote

potato, potatoes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:13 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.