For example, I have ground beef that’s turning bad. I cook it, and now its ok to eat the spaghetti Bolognese you made with it for the next three days?
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It depends. We can be negatively affected by 2 things regarding bacteria: a high amount of bacteria “invading” our GI system and throwing things off, and (primarily) by the toxins bacteria release when they die.
If you let food spoil, it’s hit one of those points. Cooking it before it reaches that point temporarily stops and resets the bacterial growth. It doesn’t remove the toxins though, just kills all the bacteria. Eat the cooked food within a few days and you can avoid the second round of bacteria growing enough that their combined toxins will overwhelm your GI system.
With that, if you cook some ‘turning bad’ beef that’s already at say…80% of your GI system’s threshold for toxins, you will have a shorter window for it staying safe to eat after cooking.
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