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4 hour 140*
While the botulinum spores can survive in boiling water, the botulinum toxin is heat-labile. Heating food to a typical cooking temperature of 80°C (176°F) for 10 minutes before consumption can greatly reduce the risk of illness. Dekegill, I had to edit this post because the statement about...- dekegill
- Post #45
- Forum: Food Safety
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4 hour 140*
I agree with you, and I used a bad example. All I am trying to say is have been reading here and have seen people concerned about haveing an IT get above 140 in 4 hours while smoking because it is in the "danger zone" and that is not what it is for. The big concern in food is salmonella...- dekegill
- Post #43
- Forum: Food Safety
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4 hour 140*
I think that you guys got the whole 40-140 wrong. What it sounds like, is you think that you temp has to be out of the danger zone while cooking, that is not true. If your food gets above 140 it is fine to eat aslong as it has not been between 40-140 for 4 hours right before you eat it. for...- dekegill
- Post #37
- Forum: Food Safety
