date:May 15, 2013
he book Listeria, Listeriosis and Food Safety, published by the CRC Press, because air temperatures above the product in the vat must be kept at least 5 degrees F (2.8 degrees C) higher than the product at all times to make sure the milk or cream is properly pasteurized.
In an interview with Food Safety News, dairy co-owner Richard Smith said that the dairy was pasteurizing the milk at 150 degrees F in the three instances in which the state detected a problem.
We were under the impression tha