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Re: The poisoning in is more common a pit

Hello, GarryIV, you wrote: GIV> Hello, Mazenrab, you wrote: GIV>>> In meat for  does not happen . M>> On what the confidence is based? GIV> if you hold the durable time rumpled for  without oxygen in heat that it certainly all probably. It seems to me it is false confidence. Basically meat storage in supermarkets quite implies possibility of development of bacteria of a botulism (for example hermetic package, temperature of storage +3 +5). If it does not happen, the reason in that that the such can be, and in manufacture sanitary.

27

Re: The poisoning in is more common a pit

Hello, Mazenrab, you wrote: M> it seems To me it is false confidence. Basically meat storage in supermarkets quite implies possibility of development of bacteria of a botulism (for example hermetic package, temperature of storage +3 +5). +3 +5 it is coldish for this bacterium.

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Re: The poisoning in is more common a pit

Hello, Evgeniy Skvortsov, you wrote: M>> So specify, can at you bank with cabbage it was blew up - so there the botulism cannot be. ES> under  normally imply meat. Pork it seemed , and on taste muck, I simply very hungry was. The most vile  on my storage - the Great Wall from 1989 +-2 year, from pork, China .