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6.2.5 What other factors affect the growth of bacteria?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.2.5 What other factors affect the growth of bacteria?

When meat is smoked, the environment is robbed of most if its
oxygen.
If this is combined with temperatures between 40 and 140F, the growth
of the bacteria that causes botulism is increased.

 

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previous page: 6.2.4 What is meant by "the danger zone"?
  
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next page: 6.2.6 What is botulism?