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?
In: 1
Because cooking food kills the bacteria (70-odd °C, depending on time spent at that temperature). 3 days is then the recommended time under refrigeration before bacteria build up to harmful levels again. The reason you can’t just keep repeating this (and why endless stockpots are no longer allowed in commercial kitchens) is that bacteria will also produce toxins, which cooking won’t destroy.
Latest Answers