Here it goes. Heating a food to 165F will kill most if not all food borne bacteria in existence. The problem is bacteria will generate toxic proteins that cannot be killed(denatured) by cooking. The heat will kill the live bacteria but not the byproduct that was generated by the bacteria. Play it safe.
Quote from: Grillagin on November 06, 2018, 01:38:31 PMI got ragingly sick from food poisoning when I was a senior in HS. Continuous evacuation from both ends at the same time was no fun. I don't take chances on any doubtful food. Its worth the extra time and money not to feel like I'm dying, for me anyway. Be safe.Agreed!! I got horribly sick when I was middle school age on a piece of long john silvers fish. Not leftover. Same symptoms. The sickest ive ever been.I threw out the meatballs. I’m pretty religious about throwing out food that has set out too long. I also throw out condiments and everything else that are past the date. Drives my wife crazy on some things.My question was mostly academic and I learned a lot from the discussion. [emoji106]Sent from my iPhone using Weber Kettle Club mobile app
I got ragingly sick from food poisoning when I was a senior in HS. Continuous evacuation from both ends at the same time was no fun. I don't take chances on any doubtful food. Its worth the extra time and money not to feel like I'm dying, for me anyway. Be safe.