Comment on Bread mold

panda_abyss@lemmy.ca ⁨1⁩ ⁨week⁩ ago

• Catoblepas@piefed.blahaj.zone ⁨1⁩ ⁨week⁩ ago

  Not at all, food spoilage caused by mold and bacteria can have waste produced by the mold/bacteria that doesn’t break down even at high temperatures. Ex: botulism. Your grandma got lucky!

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  • A_A@lemmy.world ⁨1⁩ ⁨week⁩ ago

    i agree with what you said with this exception :
    Clostridium botulinum
    en.wikipedia.org/wiki/Clostridium_botulinum → Microbiology →→ Serotypes (…)However, all types of botulinum toxin are rapidly destroyed by heating to 100 °C for 15 minutes (… )
    (Heating to) 80 °C for 30 minutes also destroys BoNT.

    Also : toxin is destroyed doesn’t necessarily means bacteria is also destroyed.

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    • exasperation@lemmy.dbzer0.com ⁨1⁩ ⁨week⁩ ago

      15 minutes and 30 minutes are a pretty long time to have to heat food up for.

      When I’m reheating soup I generally pull it from the stove as soon as it simmers, so that’s probably around 2 minutes above 95°C and like 5 minutes above 80°C.

      Actually making the soup the first time, I may simmer for hours, but some of the vegetable/herb ingredients I’m adding with less than 10 minutes of simmer time, so that wouldn’t be enough to destroy the toxin reliably.

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    • Catoblepas@piefed.blahaj.zone ⁨1⁩ ⁨week⁩ ago

      Thanks, I was always taught the toxin survived heating, but apparently it’s the spores that can survive and reproduce.

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