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Unread 05-20-2006, 12:03 AM   #13
Wayne
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Staphylococcus aureus is not Clostridium botulinum. Death is rare and people usually recover in 24 hours. An old rule of thumb it that if you get the flu for 24 hours or less then it is probably not the flu but S. aureus food poisoning. The toxin is pretty tough but I doubt that it would survive in a pressure cooker at 250 degrees for much longer than 10 minutes. The real secret is to fix your food so that the meat does not sit luke warm for any length of time. I believe that the danger zone is * degrees to * degrees. You need to pass through this range quickly. You must also keep your hands and utensils clean and free of bacteria, and avoid cross contamination.
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