RE: Pressure Cookers

Cara Lin,
	Yeah, these are border line temps and never guarantee sterility. For example, this is why milk will spoil even if left in a container. Dropping in any type of food, could drop the temp below safety recommendations. Most of these tests were performed with e coli or other bacteria. Actually, I could not find any that used giardia or cryptosporidium.
	But yeah, you don't really need a pressure cooker at reasonable altitude. 
	My thoughts only . . .
		jdm   

James D. Marco
302 Mary Lane
Ithaca, NY  14850
607-273-9132 (land), 607-220-9969(cell)

> -----Original Message-----
> From: [email protected]
> [mailto:[email protected]] On Behalf Of
> Cara Lin Bridgman
> Sent: Sunday, December 16, 2012 12:51 AM
> To: [email protected]
> Subject: Re: [BackpackingLight] Pressure Cookers
> 
> Actually, water (and milk) only needs to reach 71*C
> (pasteurization
> temperature) to be safe for consumption.  Even on top
> of Everest, water can be pasteurized.
> 
> CL
> 
> Ken wrote:
> > However, I have spent a considerable amount of time
> in areas where
> > water purity was problematic.  I was at altitudes to
> which I could not could carry
> > sufficient water.   I customarily boiled water at
> night for the next day's
> > consumption. Without a pressure cooker I could not
> easily reach the
> > 100 degrees C necessary to kill most "critters".
> > The problem of contaminated food is similarly dealt
> with.
> > Mike
> >