Talk:E. coli O157:H7
From Academic Kids
- Ground beef should be cooked until a thermometer inserted into several parts of the patty, including the thickest part, reads at least 160° F
People, please let's be serious and use some serious measures of temperature. How the f* should normal person know these 160° F ? Taw 22:10 May 9, 2003 (UTC)
It's 71.1 °C. I've rounded up in the article to be on the safe side :) -- Tarquin 22:16 May 9, 2003 (UTC)
- I was going to round to 70° C, since the 160° F number looks rounded anyway, but an extra two degrees can't hurt. ;) -- John Owens 22:23 May 9, 2003 (UTC)
Anything above 155 Fahrenheit for over 30 seconds decimates populations of every known pathogenic bacterium. So rounding to 70 C is fine. --mav
- Incorrect, spore forms are very resistant to heat, specificaly Bacillus...etc. I would side with saying "decimates vegetative forms of pathogenic bacterium."
Upon further study it looks like the 72 C figure is used all the time.
In fact 72 C @ 15 seconds is fast pasteurization. Mind you this doesn't kill all bacteria
but it does kill-off nearly every living pathogenic bacterium and most bacterial spores. --mav
Name
There should be an explanation of why E. coli O157:H7 has such a long name. What do all those numbers mean?
- See E. coli O157:H7#What is Escherichia coli O157:H7?, third paragraph. — [[User:Knowledge Seeker|Knowledge Seeker দ (talk)]] 17:26, 2 Dec 2004 (UTC)
