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Subject:
Re: saving soup
From:
R Bartlett <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Wed, 28 Feb 2001 21:41:07 -0500
Content-Type:
text/plain
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<<Leave [chicken soup] on the stove and bring to a boil once every 24
hours>>

Sounds risky.  Pathogenic bacteria grow in hazardous foods when the internal
temperature of the food is between 40 - 140 F.  Some pathogens,
staphylococcus aureus for instance, produce heat stable toxins that are not
affected when reheating the product to a boil.

Rob

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