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.