Is salmonella more likely to attain this ability in dried foods that have more protein? Or is it simply any organic matter+water sufficient to the conditions? (Obviously I'm nowhere near being a scientist, just a curious, science-minded layperson.)
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What, and I mean this sincerely, the Hell?
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Damn, and I just got my first shot of the McCormick vaccine.


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That's not the seasoning you're looking for
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