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Old 02-17-2010, 12:48 AM   #1
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Quick food safety question...

I haven't been on here for a long time... but I still know where to come back to when I've got a question about food safety

We're expecting a baby, and naturally there's been some conversation with preggy friends about food safety etc. So... can someone explain why it's dangerous to leave food out at an unsafe temperature and then reheat the living daylights out of it? It's something I'd never do (habit), but from what I understand, the heat would kill most bugs (listeria, campylobacter, salmonella...)

What doesn't the heat kill, to make it dangerous?

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Old 02-17-2010, 01:02 AM   #2
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Some bacteria release toxins when they die. By leaving the food out at an unsafe temperature, you're allowing those bacteria to grow. Heat the daylights out of the food or not, when the bacteria die, they will release their toxins into the food.
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Old 02-17-2010, 02:20 AM   #3
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Quote:
Originally Posted by froggythefrog View Post
Some bacteria release toxins when they die. By leaving the food out at an unsafe temperature, you're allowing those bacteria to grow. Heat the daylights out of the food or not, when the bacteria die, they will release their toxins into the food.
What froggythefrog said!!!
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Old 02-17-2010, 10:12 AM   #4
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Botulism is the most likely culprit, although there are other toxic ones as well.
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Old 02-17-2010, 12:04 PM   #5
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Some of the toxins and spores bacteria release are not killed by heat. So you need to make sure that the bacteria itself doesn't grow.

You control the bacteria by keeping food out of the danger zone (40-140).

It's a myth that you can "sanitize" improperly handled food simply by heating it. If that were true we wouldn't need refrigeration.
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Old 02-22-2010, 01:47 PM   #6
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Store Your Food Properly

There is a lot to keep germs out of your kitchen and keeping your food safe. Many things that you think don't hurt your food actually do. For example, some people think that because bacon has been smoked and after it is cooked it could be left out at room temperature but this is not true. It should be refrigerated.

One of the best sources of information I have found that covers all kinds of food safety is Food Safety Preparation at Home .

It is always best to take precautions not chances!
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Old 02-22-2010, 01:58 PM   #7
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Botulism is the most likely culprit, although there are other toxic ones as well.
botulism would only grow in the absemce of oxygene, so no more of them outside in the kitchen..

problem are not only the bacteria toxins but their metabolites...
I could tell you a lot about that, but definetely not in english.. *sigh*
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Old 02-22-2010, 04:03 PM   #8
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Dang that language barrier. I wish they had better programs in primary school.
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Old 02-22-2010, 04:47 PM   #9
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Geez you guys took all the good answers so I have nothing left to add aside from congratulations on your future arrival
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Old 02-22-2010, 07:10 PM   #10
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Quote:
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Botulism is the most likely culprit, although there are other toxic ones as well.
and Botulism spored are only killed at temperatures well above 212 F (the boiling point of water).
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