In article ,
David P wrote:
I thought that was the basis for saying that food (eggs, meat, etc) must
be cooked over approx 62 C.

A common temperature for re-heating partially cooked chilled stuff is 190C
for say maybe 20 minutes in an oven. And any liquid in the foodstuff comes
out boiling. I don't think 62 C is anything like enough. Could be wrong,
though. ;-)

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*Someday, we'll look back on this, laugh nervously and change the subject

Dave Plowman London SW
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