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