I bought a different brand of frozen broccoli and the package says, "For food safety, cook to an internal temperature of 165 degrees". The previous brand didn't have any such warning. My questions:
How big a risk am I taking by just blending frozen broccoli into my smoothies without cooking at all? How likely is it that I get sick and what might be the symptoms?
Besides having been reviewed by different lawyers, might there be a good reason why one package has a warning and the other doesn't?
A Google search gave me a theory about why there might be a difference between the two brands. A recent study indicated that blanching to 187F destroys a particular anti-cancer enzyme in broccoli and recommended that frozen broccoli manufacturers change their ways and blanch to only 169F before freezing. Since blanching is typically a pretty quick process, maybe 169F for a short period of time is not enough to kill some relevant strain of bacteria, but 165F for a longer period of time is enough. Maybe the brand without the warning is blanching to 187F and the brand with the warning is only blanching to 169F. Does that seem possible?