ship > wrote:

> Anyone know FOR SURE what temperature food poisoning bugs
> get killed at?

Here is another link:
http://www.foodsafetysite.com/educat...ocessing2.html

and a relevant excerpt:
"Whole Eggs Pasteurized in the Shell - Traditionally, eggs sold to customers in the shell have not been pasteurized. However, new time/temperature pasteurization methods are making this possible. Egg whites coagulate at 140??F (60??C). Therefore, heating an egg above 140??F would cook the egg, so processors pasteurize the egg in the shell at a low temperature, 130??F (54??C), for a long time, 45 minutes. This new process is being used by some manufacturers, but it is not yet widely available. Pasteurizing eggs reduces the risk of contamination from pathogenic bacteria, such as Salmonella, which can cause severe illness and even death. Pasteurized eggs in the shell may be used in recipes calling for raw eggs, such as Caesar salad, hollandaise or b?? arnaise sauces, mayonnaise, egg nog, ice cream, and egg-fortified beverages that are not thoroughly cooked."

So, basically it's a higer temperature/shorter time vs. lower temperature/longer time.
Above 140F for 30 minutes is going to kill anything that causes food poisoning, and
slow cookers all get the food hotter than that for longer than that. Even lower temps
would work, as shown above, but no slow cooker I'm aware of will maintain a termperature
that low (130F).

Bill Ranck
Blacksburg, Va.