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Temp to kill raw foods ?
Posted by:
EZ rider
()
Date: February 09, 2009 03:53AM I have heard more then one temperature used as the reference point where the live food becomes dead food. What temperature do you use as a reference point for food destruction to occur at ? Re: Temp to kill raw foods ?
Posted by:
debbietook
()
Date: February 09, 2009 05:10AM IT depends on the food...
There were some studies done a while back that suggested 118 as a cut-off point. But it's probably safer to use around 105F or lower, as many do. Re: Temp to kill raw foods ?
Posted by:
davidzanemason
()
Date: February 09, 2009 12:24PM Many raw folks do not use a temperature gauge. Basically it's as hot as the sun would make it shining on it.....or as hot as would feel warm but not uncomfortable to the touch. I would limit stuff to just above room temperature. Certainly no warmer than 105.....if you are measuring such things. 
-David Z. Mason WWW.RawFoodFarm.com Re: Temp to kill raw foods ?
Posted by:
Lee_123
()
Date: February 09, 2009 07:31PM I like David's idea "as hot as the sun would make it..." Very low tech and it makes sense.
I don't own a thermometer but I guess if you are using a dehydrator or (gasp!) using your oven, you might want to stick with 105 to be safe. Re: Temp to kill raw foods ?
Posted by:
la_veronique
()
Date: February 10, 2009 11:32AM <<I guess if you are using a dehydrator or (gasp!) using your oven, you might want to stick with 105 to be safe.>>
i recall a thread long time ago where people were asking about ovens being used in lieu of a dehydrator etc. curious as to what would be the hazards( differences) of using an oven at 105 as opposed to using a dehydrator at 105 Sorry, only registered users may post in this forum.
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