"Janet B" > wrote in message
...
> On Thu, 25 Dec 2014 16:34:57 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Janet B" > wrote in message
. ..
>>> On Wed, 24 Dec 2014 20:01:06 -0800, "Julie Bove"
>>> > wrote:
>>>
>>> snip
>>>>She said overnight. That's usually at least 8 hours and she said it was
>>>>above 50 degrees. If she wants to give someone food poisoning, that's
>>>>her
>>>>business. I grew up being told to fear green beans because of botulism.
>>>
>>> That only applies if you are 'canning' vegetables, i.e., in this case,
>>> green beans. Or, if commercially canned vegetables are in a bulging
>>> or leaking can. Botulism is a result of an anaerobic environment.
>>> Please read
>>> http://pickyourown.org/botulism.htm
>>> Janet US
>>
>>Nope. I did look it up. Can also apply to baked potatoes wrapped in foil
>>if not refrigerated or kept hot. I know a person who bakes them this way
>>then lets them sit on the counter for days. And yes, she is frequently
>>ill.
>>Can also apply to restaurant food kept at an improper temp. And my
>>grandma
>>did serve canned green beans. No frozen veggies in those days because she
>>didn't have a freezer to accommodate such things.
>
> My Dear, were we or were we not discussing green beans???? My
> statement applies to green beans.

Okay. But it can also apply to other things as well.