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Old 11-09-2012, 02:14 PM   #1
Nov 2008
Posts: 307
Liked 9 Times on 9 Posts

I recently brewed a oatmeal porter that called for 2 oz of coco powder at last ten minutes of boil so go to the store buy a new container and add my 2 ounces this was a week ago. Today I get a message that the company has issued a recall of the coco due to a chance of salmonella contamination although no illnesses have been reported. Can salmonella survive the boil and live in the beer. This beer I think is one of the best brews I had hit all numbers fermentation temps were right on smells freaking fantastic. What do you guys think will it be ok or will I have a salmonella surprise stout instead of a oatmeal porter.
On Tap: Edwort's Hause Ale, Circle City Haus Ale, Oatmeal Stout, Blueberry Wheat, Centennial Blonde
Fermenting: Rat Dawg Pale Ale, American Lager, Jamils Blonde
On Deck: Edwort's Bavarian Hefeweizen, Biermuncher's Your WIT-ness" Belgian wit

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Old 11-09-2012, 02:25 PM   #2
Aug 2010
Everett, WA
Posts: 107
Liked 12 Times on 9 Posts

No, salmonella will not survive the boil.
"Once, during Prohibition, I was forced to live on nothing but food and water." W.C. Fields

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Old 11-09-2012, 02:26 PM   #3
Apr 2012
Santa Rosa, California
Posts: 21

Salmonella bacteria grow at temperatures between 41 and 113 degrees F. They are readily destroyed by cooking to 160 F and do not grow at refrigerator or freezer temperatures. They do survive refrigeration and freezing, however, and will begin to grow again once warmed to room temperature.

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