How can you slow cook food for several hours and not get food poisoning from it?

Question

I thought that heating uncooked food at a temperature above 135 degrees F for a relatively short amount of time and then keeping it cold right after was the only way to prevent food from making you sick, but I don’t understand how people can cook “low and slow” stews or crockpot food that’s been cooking for like 8+ hours and eat them without any problem.

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Answer 1

Slow cookers and crock pots “slow cook” the food typically in excess of 150 F for the duration. So it is pretty difficult for food to spoil due to bacteria at that temperature.