No subject

SOME of them can "spoil" canned foods kept too long at intermediate
(>140F) temperatures during canning. Fortunately, these apparently
don't produce food toxins, nor are they pathogenic, but they can
degrade the quality of the food.

I bring up thermophiles mainly to point out that there's lots you
might not know.  People DO die of food poisoning.

On Wed, Nov 28, 2012 at 1:04 AM, Peter Fels & Phoebe Palmer
<artgawk at thegrid.net> wrote:
> Sigh.
> As a bachelor, i kept a continuous soup going all winter..9 months sometimes.
> Heat it up at night and the old dutch oven would actually pull a pretty good vacuum .
>


-- 
Bruce
NJ