nothing like conflicting information to help out the cause.
from the http://www.kerfex.de/Downloads/Steck...organismen.pdf
"Toxine sind hitzeempfindlich (Inaktivierung bei 80–85°C für 5 Minuten oder durch kurzes Aufkochen bei 100°C)"
toxins are heat sensitive (inactivation at 80-85'C for 5 minutes or through short up-cooking to 100'C)
so of course if you go to the earlier reference
"Exposure to 100°C for 10 min. inactivates BoNT. Heat denaturation of BoNT as a function of time is biphasic with most of the activity destroyed relatively rapidly, but with some residual toxin (e.g., 1-5%)
inactivated much more slowly."
note: BoNT=Botulinum neurotoxin - they're talking about the same stuff.
the Germans say botulism neurotoxins are kilt with five minutes at 80-85'C
the CDC says 10 minutes at 100'C can still leave some residual. or something like that.
in the case of Staphylococcus aureus
the German site says
"Kontaminierte Rohware vor allem Lebensmittel die nicht mehr erhitzt werde"
translation: contaminated raw (ie source) wares of all food stuffs that become not more/again reheated"
and as preventative measure
CCP: Rohware durcherhitzen, mind. 72°C für 2 Minuten im Kern (Caritas Leitlinie)
Rohware durcherhitzen, mind. 75°C für 10 Minuten im Kern lt. Codex Alimentarius
"reheat to minimum 72'C / 75'C core temperature (depending on type/standard)"
okay so ah but hold on a minute......
CDC: "danger" slash re-folding is / is not prevented / precluded by 100'C temperatures
Germany: "75'C for ten minutes takes care of the problem."
It appears the whole thing falls into the "Go eat, enjoy, hopefully you don't get sick because no one can agree on how to handle your food."