Advanced planning saves your loved ones a lot of trouble and reduces the potential for legal disputes that could arise after death. Transporting a body across state lines isnât an issue that has been highly litigated and therefore attorneys arenât necessarily the best experts to provide practical advice in this area.
Food starts to spoil when the temperature rises above 40 degrees. After food warms to that temperature, you have just two hours in which you can either return it to cold conditions or cook it. In the fridge, produce will survive most power failures, but dairy products should be discarded if they smell or taste sour.
While the botulinum spores can survive in boiling water, the toxin is heat-labile, meaning that it can be destroyed at high temperatures. Heating food to a typical cooking temperature of 80Â°C (176Â°F) for 10 minutes before consumption can greatly reduce the risk of foodborne illness. The following are suggestions for preventing foodborne botulism at home: If consuming home-canned foods of low acidity, heat to at least 80Â°C (176Â°F) for 10 minutes.