while it is in an aerobic environment.......
it
yes it will be. It will be a perfect anaerobic environment. A meat broth (in biological terms) boiled to eliminate oxygen, then sealed with a layer of impermeable fat. Anaerobic! for??
but we are both still alive to warn others.
you forgot to mention the bit about leaving it in a fridge (true temperature?) for 6-7 days. That is the bit that's going to get you.
What Food Hygiene qualifications do Mike or yourself you have? I got myself the Intermediate Food Hygiene Certificate because it seemed like a good Idea at the time. This is recommended for managers of Food producing establishments. I butture you that I could use the methods described in the initial post for food sold to the public, and would have no problem writing a Hazard Anallysys, HACCP, for the method which the EHOs would accept without question. none, only a Masters degree in Environmental Biology.
I applaud you for taking the time and effort to learn something about food hygiene, but a little knowledge is a dangerous thing, Dave.
Maybe you will take the time and effort to learn a little about microbiology. You might even grow some of these bugs yourself. Most will grow (aerobically) on chicken gel without problem, especially if left for 6-7 days! cheers Wazza I respect you for the work you do helping the needy in Bradford, I only wonder at their suppressed immune systems!!
