TIL if you allow bacteria like E. coli to grow in food, you can cook the E. coli out but you can’t cook out all the toxins they leave behind, which make you horribly sick after consumption.

Read the Story

Show Top Comments

That’s a pretty oversimplistic view of this. Yes, there are several bacteria that produce a toxin even when not in a host organism (like us), and that toxin is heat and acid stable enough to permit both cooking and your digestive acids to not denature it, leading to potentially nasty effects. In the grand scheme of things, very few do, however. E. coli is not a massive threat here – people should be much more on the lookout for Clostridium spp. and Staphylococcus spp. for these types of non-infectious toxic reactions. And in these cases, “heat stable” can be misleading. The toxins are heat stable….to a point. Time and temp make many of these denature. TLDR;For those not wanting to dive into medical microbiology and microbial physiology, just buy food and cook it timely. You’ll be fine.


Heard a similar thing about the parasitic worms in fish. Cooking or freezing the fish kills the worms, but some people are still allergic to the byproducts the worms leave in the fish flesh. Many people who are “allergic” to fish are actually allergic to parasitic worms byproducts.


Ahhh, why would anyone “allow” it to grow in food?


So why is it that uncooked chicken is “dangerous”, but cooked chicken isn’t? E.g., why we have to dispel the myth of washing chicken before cooking, since it spreads bacteria… And since cooking it kills all those germs anyway, so you’re risking contamination for nothing.


I should probably clean that oan now.