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This action brings the food up to a temperature where it tends to kill/denature a lot of the bad bugs in the food. Unfortunately that's not enough, because coo

• jandrese 8y ago
  While true, for the most part toxic subsistences won't build up to dangerous levels before the food reaches a point where it is obviously spoiled. The problem with E. Coli is that it starts self-reproducing in your gut, so even a small dose can turn deadly over time. This is also why simple washing is not always sufficient, as it can be difficult to completely eradicate a biofilm on a delicate leaf without destroying the food in the process.
• newnewpdro 8y ago
  > Unfortunately that's not enough, because cooking temperatures don't always denature the toxins that the bugs produce, which is what the real problems come from. Isn't the problem that the "bugs" produce the toxins while thriving inside your body? If you kill them through cooking, they won't be producing anything while inside you when dead.
  • DanBC 8y ago
    This problem is most commonly found in rice. Cooking the rice doesn't kiil the bugs. Not chilling the rice quickly enough allows the bugs to produce toxins. Reheating the rice doesn't destroy the toxin. https://www.nhs.uk/common-health-questions/food-and-diet/can-reheating-rice-cause-food-poisoning/ https://www.nhs.uk/common-health-questions/food-and-diet/can...