By the way: Botulism basteria survive boiling (no they dont, botulism bacteria die just as easily at boiling as all other bacteria - botulism spores on the other hand are considerably tougher. However, they also dont just "survive" at boiling, they can however survive for longer and a log reduction tKes a lot longer... but boil for long enough and you still kill them all. You're talking considerably longer than a typical boil though. But - it so happens that if you boil them in a lower pH environment... that changes things. An hour long boil at typical wort pH would take a particularly tough and rugged botulism spore to survive) but don't do so well in low pH, sugar rich environs (now this is about the ondidtions required for the spores to germinate) (not sure wort is low enough its not or sugar rich enough its not to be devestating). Botulism toxins (the scary bits) don't live through boiling. which doesn't matter, because the spores can, then they germinate in the wort and then produce the toxins. Can either live through fermentation (I keep reading that there are no human pathogens that can grow in beer and i dont believe there are, but the bacteria grew in wort not beer and the toxins just went along for the ride into your beer)?
I am actually interested in real data rather than Darren's persistent bleating which is never accompanied by actually engaging with the reasonable counterpoints or questions. The closest he got this time was some fairly long drawn bow in regards to STDs. As i said before, i strongly suspect that Darren could try as much as he liked to provide you with that information and not be able to - given the relatively low number of homebrewers who no-chill - even if no-chill were the ripest botulism growing environment of any of the regular food preserving techniques, its still likely that there simply hasn't been a case yet - doesn't mean that if its actually dangerous there wont be.
As for nitrite free sausage - I know your thoughts on this but I regularly consume an old Italian lady's offerings of cacciatore and they are delicious. I make the occasional bit of smallgood related stuff without nitrites but all are either cooked or are cured whole muscle cuts (which I undertsand to be not suceptible to infection I dont think thats actually true, might want to double check). I am interested in salami making and I am interested in additive free but I have held off going there. but you know that they could be dangerous and choose to accept the danger - thats different to refusing to hear that there might be a danger in the first place.
It may be an irrational part of me lumping nitrites in with sulphites though and I don't react well to sulphites. Never had a problem with commercial salami - I just like the idea of adding less rather than more. Might bite the bullet - my family and friends eat my smallgoods too.
Sorry for OT.
Oh, and this is what polyethylene is made from. About as simple a plastic as is possible to produce.
Plastic fermenters are made of the same substance and stuff sits in this to get ingested. My take was that people have concern about stuff sitting in this while its hot. HDPE is not necessarily designed as a substance for hot liquid but it is still rated to 110-120 degrees C from memory (which means it probably takes a fair bit more but who wants or needs to risk that?)
The effects of smoking (as an ex smoker I can say this) make themselves apparent every time someone else has a cold or throat infection or they try and run up a flight of stairs. It's just most smokers will happily deny their health suffers. Cancer might come later but there's a bunch of unpleasant crap in between.
Im pretty sure they use bisphenol A in the making of cheap ass polyethylene in australia.
A compound that is banned in most other countries in making plastic.
This is flat out untrue. Canada is the only country who have banned it completely. The EU and Turkey have stopped it's use in baby bottles. That's it. (reference: http://en.wikipedia.org/wiki/Bisphenol_A )
I'll double check some of my sausage making books on the muscle cut and botulism. Not academic micro-biology texts but the more recent ones have very strong warnings about the appropriate use of nitrites and the risk of botulism, while acknowledged as rare ,is considered very real and taken very seriously.
I'm having trouble actually finding the books at the moment - one of them is Michael Ruhlman's (Ruhlman and Polcyn) 'Charcuterie' which you may have. His webpage on food safety in curing is here which discusses the safety of cooked meats and whole muscle meats compared to minced. Bacteria can exist on the outside of the meat, just not the inside and because the outside is exposed to the air, they can't germinate. that's my understanding anyway.
I like his style.My uncle smokes weed but won't use a microwave.
Tell him the weed he's smoking has been dried with a microwave.
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