Originally Posted by GotGarlic
I think it does. My uncle and his (now) wife sailed around the world in a 40-foot sailboat with no refrigeration. She often made a huge pot of soup or stew and left it on the stove for 24 hours. She would then boil it for a while (I don't remember specifically how long) and they would eat it for lunch for a week, no problem.
If what you are describing is safe, there would be no need for refigeration.
Bacteria grows and multiplies at temps between 40 and 140. Most bacteria are killed by normal cooking temps, including boiling. BUT many types of bacteria produce heat resistant toxins and/or spores that also cause food poisoning. Meat dishes are especially prone to contamination by bacteria which produce heat resistant spores. Boiling does not destroy them.
Your relatives were lucky!