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Okanagancook

Okanagancook

6 hours ago, mgaretz said:

 

I know, but I’m not really worried about the pathogens in the center of a solid piece of meat.  Hamburger etc. , yes.  I have done it from 121 to 131 and some of those “others here” would be me.

It's toxins produced by C. perfringens that are dangerous and the bacteria don't have to get to the centre of the meat to do this.  The reference to the temperature of the centre of the meat is just a means of demonstrating when it's safe.

https://www.sciencedirect.com/science/article/pii/S1878450X11000035#s0100

Okanagancook

Okanagancook

6 hours ago, mgaretz said:

 

I know, but I’m not really worried about the pathogens in the center of a solid piece of meat.  Hamburger etc. , yes.  I have done it from 121 to 131 and some of those “others here” would be me.

It's toxins produced by C. perfringens that are dangerous and they don't have to get to the centre of the meat to do this. 

https://www.sciencedirect.com/science/article/pii/S1878450X11000035#s0100

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