What general rules do I need to follow to keep my food safe? How
do I know what temperature to cook something to, or whether my
food is safe at room temperature? More on Botulism from http://w
ww.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_fs.html
The majority (65%) of botulism cases are a result of inadequate
home food processing or preservation (CDC 1998). Botulism
results from ingestion of a toxin produced by the bacterium C.
botulinum. This bacterium requires a moist, oxygen-free
environment, low acidity (pH greater than 4.6) and temperatures
in the danger zone (38-140°F) to grow and produce toxin. C.
botulinum forms heat resistant spores that can become dangerous
if allowed to germinate, grow, and produce toxin. Sufficient
heat can be used to inactivate the toxin (180°F for 4 min.,
Kendall 1999). C. botulinum thrives in moist foods that are low
in salt (less than 10%), particularly when they are stored at
temperatures above 38°F. These organisms will not grow in an
aerobic environment, but other a