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Cajun Pickled Eggs - Page 2

post #21 of 27
While botulism has been highlighted here, there are many other risks, especially when keeping pickled eggs at warm temperatures.
Listeria is especially scary because it can reproduce at a pH as low as 4.1 (Jay et al., 2005) icon_eek.gif
Unfortunately, it also can grow at refrigerator temps and below, as low as 29.3°F, albeit very slowly. (Hudson et al., 1994; Grau and Vanderline, 1990; Khan et.al.,
1972.)
That's why it's important to be very careful when storing certain foods at refrigerator temperatures for an extended period of time.

~Martin



Sources:

Hudson, J.A., Mott, S.J., and Penney, N. 1994. Growth of Listeria monocytogenes, Aeromonas hydrophila, Yersinia enterocolitica on
vacuum and saturated carbon dioxide controlled atmosphere-packaged sliced roast beef. J. Food Protect. 57 (3): 204-208.

Jay, J.M., Loessner, M.J., and Golden, D.A. 2005. Modern Food Microbiology 7th edition. Springer Science + Business Media. New
York, NY.

Grau, F.H., and Vanderline, P.B. 1990. Growth of Listeria monocytogenes on vacuum packaged beef. J. Food Protect. 53(9): 452-459.

Khan, M.A., Palmas, C.V., Seaman, A., and Woodbine, M. 1972. Survival versus growth of a facultative psychrotroph. Acta Microbiol.
Acad. Sci. Hung. 19: 357-362., as cited by Rosenow, E.M. and Marth, E.H. 1987. Listeria, listeriosis and dairy foods: a review.
Cultured Dairy Products J. 22(4):13-17.
post #22 of 27
Quote:
Originally Posted by DaveOmak View Post

Tom, evening.....   Tell me about botulism.....  

Can it grow in improperly stored eggs prior to boiling....

Boiling obviously improves the media for growth (temperature zone) but will cooling immediately end that risk...

 

I guess I have questions about the yolks being the only medium the Bot. was found... 

Morning Dave,  It's been three years since taking the HACCP classes, but will try to answer from the top of my head. 

 

Botulism spores are in most all foods, but need a certain environment to become dangerous.  A proper pH will prevent the spores from growing or heating a product to a temperature of 240° will kill them.    

 

A high acid environment is needed when making pickled eggs, heating the brine to a temperature of 180° and pouring over the jarred eggs and sealing will make them shelf stable until opened, once opened they will then need to be refrigerated. When canning foods such as fish poultry and other meats 240° can only be reached by pressure canning as hot water baths cannot under any circumstances reach that temperature.

 

Hope this answered your questions, again this is off the top of my head.

 

Tom

post #23 of 27
Thread Starter 

Thats why i put the torch to the sausage poker b4 every poke being it be sausage or eggs, get them pokers red hot.

post #24 of 27
Quote:
Originally Posted by nepas View Post

Thats why i put the torch to the sausage poker b4 every poke being it be sausage or eggs, get them pokers red hot.

 

Just one more safety tip from the master......   

 

 

Do you have a link to that poker ???

post #25 of 27
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

 

Just one more safety tip from the master......   

 

 

Do you have a link to that poker ???


TSM

 

http://www.sausagemaker.com/56300sausagepricker.aspx

post #26 of 27

How long do these stay good in fridge?

post #27 of 27

Vinegar boils at a higher temperature than so it would decrease the time to cook an egg,   and if eggs are boiled you dont want to over cook them to get juice in

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