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).
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).
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
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