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Consumer Reports: alarm over pork safety (factory farmed, presumably)
On Thu, 29 Nov 2012 15:19:51 -0700, Janet Bostwick >
wrote: >What are the kill temps? >Janet US You should read the article, as the testing was done on specific pathogens and foods, but here is the gist of it. Temperature - 90% reduction - non-detectable levels 130 - 80 minutes - 5 1/2 hours 135 - 50 minutes - 4 hours 140 - 10 minutes - 80 minutes 145 - 6 minutes - 30 minutes 150 - 2 minutes - 12 minutes |
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