Botulism dies when cooked to 240ºF/116ºC, or boiled for 10 minutes.
Salmonella dies at 160ºF/71ºC.
E.coli dies at 160º/F/71ºC.
Typhoid dies when boiled.
Boiling takes place at 212ºF/100ºC
But if the water was bleached and not opened, how would contamination occur? There is no such thing as spontaneous generation.
Sue
But it is not safe to eat canned food that has been tainted no matter how much or how long you cook it. The organisms may die but the toxins they produced remain. I'm just wondering if the same critters eventually show up in water.
The trailer water tank is by no means a sealed system. I agree that it is unlikely to get contaminated in such a short amount of time, but it could happen. Although I store drinking water seperately, I'd like to have the extra 40 gallons for backup. Right now I'm planning on using it primarily for sanitation.
Previous Topic
Index
