> To answer your question about boiling - yes, temperatures over 140
> degrees F (boiling is 212 degrees F) will kill food pathogens like
> Salmonella, Shigella, Campylobacter (enteric pathogens, i.e. diarrhea
> producers) and viruses like hepatitis. Crud on pans, however, is
> esthetically nasty. When you get a dirty fork/knife/spoon at a
> restaurant with dried crud on it do you want to eat with it? I wouldn't
> want to cook with a dirty pan, either.
Yes, I'm aware that it looks bad, but what I was
wondering, was, heaven forbid, it is missed and drys
on there..would filling the pot to full, and boiling
that sucker for about half an hour or an hour (some
of the dried crud would still be there), improve the
odds that it would not be able to harbor this kind of
bacteria. I'm asking a very specific question here.
>> Hope this helps.
>> Judy Dilworth, M.T. (ASCP)