Not at all, food spoilage caused by mold and bacteria can have waste produced by the mold/bacteria that doesn’t break down even at high temperatures. Ex: botulism. Your grandma got lucky!
i agree with what you said with this exception :
Clostridium botulinum https://en.wikipedia.org/wiki/Clostridium_botulinum
→ Microbiology
→→ Serotypes
(…)However, all types of botulinum toxin are rapidly destroyed by heating to 100 °C for 15 minutes (… )
(Heating to) 80 °C for 30 minutes also destroys BoNT.
Also : toxin is destroyed doesn’t necessarily means bacteria is also destroyed.
15 minutes and 30 minutes are a pretty long time to have to heat food up for.
When I’m reheating soup I generally pull it from the stove as soon as it simmers, so that’s probably around 2 minutes above 95°C and like 5 minutes above 80°C.
Actually making the soup the first time, I may simmer for hours, but some of the vegetable/herb ingredients I’m adding with less than 10 minutes of simmer time, so that wouldn’t be enough to destroy the toxin reliably.
Actually… if you put moldy bread into soup, does it become safe?
My grandma used to throw all for moldy food into soup and she lived into her 80s completely healthy.
Not at all, food spoilage caused by mold and bacteria can have waste produced by the mold/bacteria that doesn’t break down even at high temperatures. Ex: botulism. Your grandma got lucky!
i agree with what you said with this exception :
Clostridium botulinum
https://en.wikipedia.org/wiki/Clostridium_botulinum → Microbiology →→ Serotypes (…)However, all types of botulinum toxin are rapidly destroyed by heating to 100 °C for 15 minutes (… )
(Heating to) 80 °C for 30 minutes also destroys BoNT.
Also : toxin is destroyed doesn’t necessarily means bacteria is also destroyed.
15 minutes and 30 minutes are a pretty long time to have to heat food up for.
When I’m reheating soup I generally pull it from the stove as soon as it simmers, so that’s probably around 2 minutes above 95°C and like 5 minutes above 80°C.
Actually making the soup the first time, I may simmer for hours, but some of the vegetable/herb ingredients I’m adding with less than 10 minutes of simmer time, so that wouldn’t be enough to destroy the toxin reliably.
Thanks, I was always taught the toxin survived heating, but apparently it’s the spores that can survive and reproduce.