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re: Green Chef Question
Posted on 8/31/16 at 6:09 pm to LSUsuperfresh
Posted on 8/31/16 at 6:09 pm to LSUsuperfresh
40-140 is the temperature range at which microorganisms rapidly multiply. I would assume these meats weren't sanitized prior to vacuum seal, so you would still have several hours of rapid bacterial growth. If I were still in college, I'd prob cook with them anywa, but if you want to keep things superfresh, toss em
Posted on 8/31/16 at 6:11 pm to blizzle
quote:
if you want to keep things superfresh
nice
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