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food restrictions into USA
On Sep 12, 10:25 am, "James Silverton"
wrote: y_p_w wrote on Wed, 12 Sep 2007 10:08:45 -0700: yw I was traveling with my folks to Australia and back about yw 15 years ago. A friend of my dad's gave a present of raw yw abalone; we stored it in paper napkins and a plastic bag yw unrefrigerated during the flight. I figured it was better yw to just declare it and let them destroy it, rather than yw risk a fine for not declaring it. In the end, the customs yw agent (L.A. airport) looked at it, said raw shellfish is OK yw and let us keep it. I don't know if this is still the yw case, but I don't think there's much worry about spreading yw disease from sal****er organisms. yw We cooked it thoroughly and it was OK to eat even without yw refrigeration for a couple of days. You are definitely braver than me and still alive to tell the tale :-) The fact is that thoroughly cooking any meat product will destroy any living microorganisms. Even if there's food poisoning, high heat is enough to break down the toxins. http://www.cdc.gov/ncidod/dbmd/disea...%20prevent ed "Because the botulism toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety." 10 minutes is probably conservative. Government agencies tend to overstate certain risks. The worst thing that could happen after thorough cooking is that the meat/fish/shellfish/etc has turned rancid and tastes terrible. |
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