On Sat, 06 May 2006 10:33:09 +0100, David P wrote:

|On 06 May 2006, Dave
|wrote:
|
| On Sat, 06 May 2006 00:34:13 +0100, The Natural Philosopher
| wrote:
|
|
||Raising the water to 60 C kills about 95% of the bugs in seconds.
|
| That temperature is actually *82* deg C to kill food poisoning bugs
| Some food poisoning bugs breed nicely below 64 deg C
|
|
|I think amino-acids/proteins get denatured (and becoma deformed beyond
|use) at about 62 degrees.
|
|I thought that was the basis for saying that food (eggs, meat, etc) must
|be cooked over approx 62 C.
|
|But what is the extra 20 degrees to 84 C for?

Actually 82 deg C.

That is the recommended temperature for killing food poisoning bugs for
food served to the public. Some bacteria found in hot springs will
survive more than 100 deg C (water laden with salts) but these do no harm.
--
Dave Fawthrop dave hyphenologist co uk Google Groups is IME the *worst*
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