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5 hours ago, blue_dolphin said:Once the vacuum package warms up, you would have a situation where anaerobic bacteria, like Clostridium botulinum can produce toxin.
Yes, they don't mention that, among the food-borne pathogenic Clostridium botulinum types A, B and E.
Type E, which is specifically associated with fish products, is capable of multiplying at the lowest temperature of any type—the 38 degrees F, noted in the MSU bulletin.
2 hours ago, blue_dolphin said:Once the vacuum package warms up, you would have a situation where anaerobic bacteria, like Clostridium botulinum can produce toxin.
Yes, they don't mention that, amoung the food-borne pathogenic Clostridium botulinum types A, B and E.
Type E, which is specifically associated with fish products, is capable of multiply at the lowest temperature of any type—the 38 degrees F, noted in the MSU bulletin.
2 hours ago, blue_dolphin said:Once the vacuum package warms up, you would have a situation where anaerobic bacteria, like Clostridium botulinum can produce toxin.
Yes, they don't mention that, amoung the food-bourne pathogenic Clostridium botulinum types A, B and E.
Type E, which is specifically associated with fish products, is capable of multiply at the lowest temperature of any type—the 38 degrees F, noted in the MSU bulletin.
