Ocean water is self evidently friendly for microorganisms. I was thinking that brine was saltier than ocean tbh (and long term salt was used dry (?) for fish and meat), but this is more my half memories, if stuff doesn’t grow for you, then its probably fine
plantteacher@mander.xyz 8 months ago
Yeah, indeed I just realized salt only works as a preservative by drying out food. So salt water is indeed useless.
plinky@hexbear.net 8 months ago
And i should mention, that food safety issue is more connected to toxins from fungi/bacteria, not the organisms themselves. They’ll die at 100 C, but some toxins might remain intact. And after cooking pasta your salty water contains not only salt, but starch (food).
plantteacher@mander.xyz 8 months ago
Indeed. I used to think “nothing will survive 250°F in my pressure cooker” and was tempted to cook some questionable pork. But yeah, would have been a bad idea because chemical toxins from bacteria output would “survive” (persist) in 250°F. So I tossed it. Though I would be surprised if 24hrs is enough time for brine to not only accumulate bacteria in high numbers but also allow enough time for bacteria toxins to be produced. I would have thought a day is too short (I don’t think I ever let more than a day pass between boils).
plinky@hexbear.net 8 months ago
i think e. coli grow in the lab in like 4-8 hours. Thats obviously in specially designed nutrient soup, and they prolly start from more than couple of spores in the air shrug-outta-hecks
Feely wise, in summer if i forget to put soup in fridge it goes bad in like 2 days, so more time than 1 day (and it gets friendly lacto something bacteria, so just gets acidic, not toxic). Fungi starts to grow in like a week.
I think it (whatcha doing) is safe-ish from toxins point (cause 1 day when they grow exponentially in 3-7 days is much less of problem), but still seems sketchy