http://www.marlerblog.com/ Food Poisoning Lawyer & Attorney : Bill Marler : Marler Clark en Copyright 2012 Wed, 16 May 2012 04:34:41 -0800 Wed, 16 May 2012 04:34:41 -0800 http://www.sixapart.com/movabletype/?v=4.32-en http://blogs.law.harvard.edu/tech/rss How long can Salmonella survive in a dry enviroment such as a pepper shaker??

]]> http://www.marlerblog.com/case-news/should-i-be-worried-about-the-black-pepper-in-my-shaker/#9403 http://www.marlerblog.com/case-news/should-i-be-worried-about-the-black-pepper-in-my-shaker/#9403 Case News Sun, 24 Jan 2010 19:11:25 -0800 marler@marlerclark.com (Salmonella Attorney) That's a good question. I think it is interesting that there have been outbreaks associated with foods that are relatively dry, and also foods that were once thought to be (relatively) immune to bacterial growth. Perhaps some strains of bacteria are better able to survive in "dry" conditions. Perhaps the herbs and spices that have been associated with the outbreaks were not as dry as we thought they were or they should have been.

]]> http://www.marlerblog.com/case-news/should-i-be-worried-about-the-black-pepper-in-my-shaker/#9404 http://www.marlerblog.com/case-news/should-i-be-worried-about-the-black-pepper-in-my-shaker/#9404 Case News Sun, 24 Jan 2010 19:11:25 -0800 marler@marlerclark.com (Salmonella Attorney)