Noteworthy News

[BrianSoddingBoru4]

Most strains of E. coli pop their clogs at 140F. Most foods are cooked at temperatures higher than that.

But I didn’t say ‘Don’t use milk’, I said don’t drink it. It’s vital for cooking, it just sucks as a beverage.

Boru

Some pathogens have already done their damage prior to cooking by generating toxic byproducts that pose a danger if consumed.

Certain bacteria produce toxins that are not destroyed by cooking to safe temperatures, meaning even properly cooked food can still cause illness. Examples include some strains of Staphylococcus aureus and Bacillus cereus. Additionally, some bacteria like Listeria monocytogenes can survive refrigeration and multiply in cooked foods, posing a risk if not handled properly.

The excerpt specifically mentioned E. coli and campylobacter, both of which can be killed via normal cooking temperatures. Nothing is completely safe or completely dangerous.

We good?

Boru