On Feb 12, 10:36*pm, wrote:
> Steve Pope > wrote:
> > In article >, > wrote:
> > >After the first couple of hours of cooking all the pathogens
> > >should be good and dead. *As long as you don't delay the start
> > >long enough for putrifaction to set in . . .
> > So, crockpot users, tell me this: with a crockpot, how do you
> > know the temperature is high enough to kill, rather than
> > cultivate, bacteria? *Is there a thermometer, or a reliable
> > thermostat? *What temperature does a crockpot operate at?
>
> According to the info I found on the net, crock pots run at
> about 175 to 200 F. *And, most of the ones sold in the US
> seem to run hotter. *Plenty hot enough to kill any pathogens.
> Most have a low and high settting, but that mostly just sets
> how fast it reaches the final temperature.
>
> Here is one link:http://www.answers.com/topic/slow-cooker
> Wikipedia seems to have the same article, word for word.

Hmm interesting link.
Rather disconcerting that reference to temperatures gradually
getting hotter on most of these bits of kit. I was very much hoping
the damned thing would BOIL my food first for a couple of minutes
and then incubate it at 80Deg C(176F).

Anyone know FOR SURE what temperature food poisoning bugs
get killed at?


Ship