WM >writes:
>Cooking should kill all bacteria but some bacteria are of the sort
>which produce toxins.

As lumps of meat and fillets begin to spoil from the outside, if you
have raw meat its surface can be washed and rubbed down under a
running tap, then patted dry on paper towels. This will remove light
spoilage (surface slime) before cooking. Always keep meat under
refrigeration while marinading.

Minced meat doesn't lend itself to this, so eating mince that is
past its best is not worth the risk.

>If toxins have been produced before you get to cook the meat then
>those toxins can survive cooking. EG staph aureus.
>
>http://aggie-horticulture.tamu.edu/e...on/poison.html
--
John Savage (my news address is not valid for email)