Why does food poisoning happens if heat is supposed to kill bacteria/parasites?
In: Biology
Lots and lots of ways:
1. re-contamination. E.G. the cooked pork-chop comes in contact with a surface that was holding uncooked pork. It’s pretty easy for this to happen in a large kitchen if protocols are not well followed (or don’t exist!) to prevent this.
2. undercooking.
3. a non-bacterial toxin of some sort – these are often waste products of bacteria or any critter that has infested a product before it was cooked. Too much of that is bad for you, even if it’s not “alive”.
4. Dishes, utensils, etc.
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