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Author Topic: Cook or Chuck ???  (Read 4780 times)
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lostrap
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« Reply #20 on: September 29, 2015, 04:29:13 PM »

Cross Contamination is possible if certain spores are present,  Temp of 175 Deg for 5-10 Min will kill most Bacteria, Spores are another Matter , The most worrisome and heat resistant is Botulism not that common in Crabs but cross contamination can occur Temps above 240 Deg, are needed,  Handling any foods is serious, done proper makes food safer,  When in Doubt throw it Out.   

Point when a Commercial Crab Boat Delivers its crabs they go into the steamer no sorting,  That's Trust.
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