Why is spoiled food dangerous if our stomach acid can basically dissolve almost anything organic

Question

Pretty much the title.

If the stomach acid is strong enough to dissolve food, why can’t it kill dangerous germs that cause all sorts of different diseases?

In: Biology

Answer 1

A lot to unpack here but here it goes:

First, there are two main ways that bacteria cause foodborne illness: intoxications and infections

1. Intoxications: Bacteria grow in the food and make toxins, and then you eat the food with the toxin and get sick. The toxins are acid resistant enough that the stomach acid doesn’t do anything to them.

2. Infection: Stomach acid can and will kill some of the germs, but enough survive to get into your intestines and cause an infection.

Edit: spelling, grammar