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