Timeline for Can salmonella show up in a raw-egg product once it has already been made?
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
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| Jul 28, 2012 at 21:21 | vote | accept | clueless | ||
| Jul 25, 2012 at 12:09 | history | edited | Cerberus | CC BY-SA 3.0 |
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| Jul 25, 2012 at 12:03 | comment | added | Cerberus | @derobert: Ah, good one! I was too lazy to look into it. I will add that to my answer, thanks! | |
| Jul 24, 2012 at 15:01 | comment | added | derobert | Salmonella growth is halted at temperatures below 5°C, at least according to the abstract at onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1968.tb09092.x/… | |
| Jul 24, 2012 at 8:55 | history | edited | Cerberus | CC BY-SA 3.0 |
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| Jul 24, 2012 at 8:49 | history | edited | Cerberus | CC BY-SA 3.0 |
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| Jul 24, 2012 at 8:35 | history | answered | Cerberus | CC BY-SA 3.0 |