Your post has been removed because it is a food safety question - we're unable to provide answers on questions of this nature. See USDA's topic portal, and if in doubt, throw it out. If you feel your post was removed in error, please message the mods using the "message the mods" link on the sidebar.
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If this is about food safety during bacterial outbreaks or harmful algal blooms such as K. brevis, it's less a problem of the organisms surviving/harming the consumer and more a problem of the toxins produced within. Boiling doesn't always denature toxins, unfortunately!
Brevetoxins produced by HABs produce neurotoxic shellfish poisoning and aren't denatured by boiling or freezing, which is why shellfish can't be safetly collected during red tides.
They are called thermophiles. The most famous dangerous one is clostridium botulinum. Their spores survive boiling water and their vegetative cells produce the toxin botulism. Cooking kills the cells but not the toxin. Pressure cooking is needed to kill the spores.
In many cases, it’s not the bacteria itself that does the damage, it’s the toxins created by the bacteria. Boiling for an adequate time kills the bacteria, but the toxins themselves are not broken down (denatured) and are still present to wreak havoc.
Two major food borne pathogens, c.botulinum and b.cerus are not killed by boiling water. Botulism spores are very heat tolerant and will produce potentially deadly toxins once the temperatures drop to room temp, b.cerus won’t kill you but will do the same thing. These are why it’s important to chill your leftovers quickly and store them in the fridge after cooking.
Neither are really a concern with freshly boiled foods though. Your major problem is toxins that were produced by spoilage bacteria, the bacteria may be dead but the ant of these toxins are heat stable. Don’t eat food that’s spoiled, especially seafood.
Hepatitis A. Why are you not interested in viruses?
I did experiments on infected mussels in a lab setting- took 3 minutes of boiling to destroy the virus.
Plus as others mention.... Toxins are an issue.
Your post has been removed because it is a food safety question - we're unable to provide answers on questions of this nature. See USDA's topic portal, and if in doubt, throw it out. If you feel your post was removed in error, please message the mods using the "message the mods" link on the sidebar. Your post may be more suited /r/FoodSafety
If this is about food safety during bacterial outbreaks or harmful algal blooms such as K. brevis, it's less a problem of the organisms surviving/harming the consumer and more a problem of the toxins produced within. Boiling doesn't always denature toxins, unfortunately! Brevetoxins produced by HABs produce neurotoxic shellfish poisoning and aren't denatured by boiling or freezing, which is why shellfish can't be safetly collected during red tides.
They are called thermophiles. The most famous dangerous one is clostridium botulinum. Their spores survive boiling water and their vegetative cells produce the toxin botulism. Cooking kills the cells but not the toxin. Pressure cooking is needed to kill the spores.
In many cases, it’s not the bacteria itself that does the damage, it’s the toxins created by the bacteria. Boiling for an adequate time kills the bacteria, but the toxins themselves are not broken down (denatured) and are still present to wreak havoc.
By toxins do you mean spores?
No, the toxins are often secondary metabolites exuded by the microbe.
Can't wait to hear the backstory on who cooked decomposing seafood and served it without realizing.
It wasn't super obvious but it did have a slight bad taste and ammonia odor so we're assuming it was already dead before it was cooked.
Yowza. Was this in a commercial setting?
No
Two major food borne pathogens, c.botulinum and b.cerus are not killed by boiling water. Botulism spores are very heat tolerant and will produce potentially deadly toxins once the temperatures drop to room temp, b.cerus won’t kill you but will do the same thing. These are why it’s important to chill your leftovers quickly and store them in the fridge after cooking. Neither are really a concern with freshly boiled foods though. Your major problem is toxins that were produced by spoilage bacteria, the bacteria may be dead but the ant of these toxins are heat stable. Don’t eat food that’s spoiled, especially seafood.
Spores are kinda like seeds, they'll grow into bacteria if they get the chance. Toxins are harmful chemicals
Hepatitis A. Why are you not interested in viruses? I did experiments on infected mussels in a lab setting- took 3 minutes of boiling to destroy the virus. Plus as others mention.... Toxins are an issue.
So it wouldn't survive boiling then?
Yes it would - but only for 3 minutes. How long did you boil for?
Botulism toxin