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Subject What is with the lying imbeciles and the "salmonella peanut butter?"
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Original Message Anybody with half a brain knows that peanut butter does not have enough moisture content to support bacterial growth of anything. That is why you can spoon some out of a jar when you've had the spoon in your mouth, put the lid back on, and eat some more a week later. Bacteria cannot grow in it. Salmonella MUST grow to a critical level before it is capable of sickening a person. It cannot grow in peanut butter, let alone piping hot liquid peanut butter just squirted into a jar and sealed with foil and capped. How hot is liquid peanut butter? Heat some in a pan until it liquifies and measure the temp with a candy thermometer-likely well above 180 degrees F. Salmonella is killed at 165 degrees F. So now they say a "leaky roof" supplied moisture for the salmonella-sure. I guess it somehow penetrated the foil seals and lids to gain access to the stored peanut butter. Pretty dang stupid.


"When making peanut butter, the nuts are again heated - above the salmonella-killing temperature of 165 degrees - as they are ground into a paste and mixed with other ingredients before being squirted into jars and quickly sealed.
Experts had speculated that salmonella would be most likely to contaminate the peanut butter as it cools and is placed in jars. At most plants, those steps take just minutes."


You think scalding hot peanut butter cools down in "a few minutes?"
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