a question regarding off meat

[Hoodoo]

I'm not just talking about botulism, I'm on about Shiga-like toxins and the verotoxins produced by E. coli etc. Both are heat resistant.

That may be, but you made a blanket statement.

 

[_mark_]

That may be, but you made a blanket statement.

I said the aren't always destroyed by boiling, which they are not?

 

[Hoodoo]

I said the aren't always destroyed by boiling, which they are not?

Hey Mark! You are right and I misread! Sorry!

 

[_mark_]

Hey Mark! You are right and I misread! Sorry!

Apologies, I wasn't trying to be argumentative, (I'm easily confused)!

 

[Hoodoo]

Apologies, I wasn't trying to be argumentative, (I'm easily confused)!

Well, it was me that was confused on this one.

 

[cave_dweller]

Ahh that makes sense completely - and I will bow to the science knowledge involved.

So - are there any products produced by rotting meat that do not become safe with a good boil?

Red

Apparently so. Some details here: http://aggie-horticulture.tamu.edu/extension/poison.html

Staphylococcus aureus produces heat stable toxins that may not be destroyed by cooking.

Clostridium perfringens spores may also survive cooking

There are probably others - these are just bacterial in origin, so it doesn't take account of other vectors.

 

[Andy woodsman]

I seem to remember from their official history book, that the Selous Scouts were taught to boil long dead Monkeys and the like in a survival situation, maggots and all!