Subject: Salmonella
Date: Jan 23 09:19:22 1995
From: Charles Easterberg - easterbg at u.washington.edu


While in grad school a long time ago, I worked for a researcher who was
trying to isolate sal from powdered milk we (the USA) were sending abroad
in 100 lb bags as foreign aid. A dairy in Minnesota was having a
contamination problem. We had fairly good success, although qualified by
the fact that the sal had been injured in the drying process and needed
some nurturing before they would dependably rejuvenate and reproduce.

In the human food protection game, salmonella die off rapidly in the
150-160 degree range WHEN the substrate they are on-in is that temperature
already. The rule of thumb is to cook all poultry to 165 throughout to
assure killing them. Thus, if one were to put feeders into that
temperature sufficiently long to assure that the wood and glass reached
165 for even a few seconds, bacterial kill would be satisfactory, I'm
sure.