425. Reusing Room Temperature Butter for Sautéing Vegetables

Dr. Don and Professor Ben talk about the risks of reusing room
temperature butter for sautéing vegetables.


Dr. Don - not risky
Professor Ben - not risky


Risky or Not?

Heat Inactivation Rates of Botulinum Toxins A, B, E and F in
Some Foods and Buffers - Woodburn- 1979 - Journal of Food Science
- Wiley Online Library

Conditions associated with Clostridium sporogenes growth as a
surrogate for Clostridium botulinum in nonthermally processed
canned butter - PubMed

Botulism outbreak in a rural Ethiopia: a case series | BMC
Infectious Diseases | Full Text

Outbreaks of Botulism at Albany, Oregon, and Sterling,
Colorado, February, 1924 on JSTOR