Possibly some mycotoxins (aflatoxins) if storage time for bread was
sufficient enough under given conditions for the development of mold.
Andrew Strk
----- Original Message -----
From: <naleaga@LIFE.COM.EC>
To: <seafood@ucdavis.edu>
Sent: Monday, June 26, 2000 8:22 AM
Subject: Biscuit cover meat
> Hi all
>
> There is an habit in my country:
>
> We take bread leftovers (complete breads) and keep for 2 or 3 days at
ambient air
>
> for drying and then we grate and cover raw meat before frying.
>
> Is this a good practice, what would be the risks?
>
> Thanks for your answers.
>
> Nan
>
>
>
>
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