| http://www.w3.org/ns/prov#value | - just about any bacteria - which ones are a risk to your pastry cream (or anyones) will depend on where one lives and how one deals with cleaning their dishes, house, etc, as well as how and where one prepares their cream, and how and where they cool it and store it.Though occasionally it is salmonella from improper cooking of the cream, more often than not it is actually another bacteria that found
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