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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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WAY OT Food Question
RegForte wrote:
> It's true that you can't see/smell the effects of food born pathogens. Cadaverine moreso than putresine, but both are toxic and are responsible for the the odor of rotten meats. But I don't know if they're considered pathogens, technically. -sw |
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