Botulism primary prevention: Revision history

24 May 2017

• curprev 15:0015:00, 24 May 2017‎ Tarek Nafee talk contribs‎ 1,246 bytes −1,879‎ No edit summary Tag: Visual edit

21 May 2017

• curprev 20:5720:57, 21 May 2017‎ Tarek Nafee talk contribs‎ 3,125 bytes −364‎ No edit summary

29 March 2013

• curprev 13:2813:28, 29 March 2013‎ Michael Maddaleni talk contribs‎ 3,489 bytes −2‎ →‎Primary Prevention
• curprev 13:2613:26, 29 March 2013‎ Michael Maddaleni talk contribs‎ 3,491 bytes +568‎ →‎Primary Prevention

19 December 2012

• curprev 15:1915:19, 19 December 2012‎ Vishnu Vardhan Serla talk contribs‎ 2,923 bytes +29‎ No edit summary

18 December 2012

• curprev 18:3618:36, 18 December 2012‎ Kalsang Dolma talk contribs‎ 2,894 bytes +418‎ No edit summary

14 June 2012

• curprev 13:2713:27, 14 June 2012‎ Daniel Nethala talk contribs‎ 2,476 bytes −10‎ No edit summary

23 January 2012

• curprev 19:4919:49, 23 January 2012‎ Michael Maddaleni talk contribs‎ 2,486 bytes +2,486‎ Created page with "{{CMG}} {{Botulism}} ==Overview== ==Prevention== While commercially canned goods are required to undergo a "botulinum cook" at 121°C (250 °F) for 3 minutes and so rarely c..."