Question
I've never understood why water found in the wild should reach a temperature of about 200 to be safe, but food leftovers only need to reach 165 to be considered safe. Does someone know the reason for this difference?
Answer
165F will kill many things and leave meat proteins very tasty. That is why it is the recommendation for meat.
Water doesn't burn when heated past 165F. And if heated to boiling (212F) not only will it kill more things faster but it is easier to tell when you get there. Who carries a thermometer with them when they go hiking?
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