[Geezer]

I think the food poisoning thing is overrated.

Easy for you to say!

I was "struck down" for about two weeks after eating a burger at Jack-in-the-Box in the early eighties. It turned out I was not alone. Sadly, by the time I found out the likely cause, it was too late to do anything about it.

[Bored chemist]

http://en.wikipedia.org/wiki/Heat-stable_enterotoxin

[CZARCAR (OP)]

http://en.wikipedia.org/wiki/Heat-stable_enterotoxin

i'm above 100*c cooking ! + whats the pressurizing factor do?

[CliffordK]

I think the food poisoning thing is overrated.

Easy for you to say!

I was "struck down" for about two weeks after eating a burger at Jack-in-the-Box in the early eighties. It turned out I was not alone. Sadly, by the time I found out the likely cause, it was too late to do anything about it.

Again, it depends on the cause.

If you got Hep-A, then fresh food vs month-old food would be no different.  In fact, for some diseases you'd be better off with the well-aged food.

When cooking, you have to make sure you are cooking all the way through.  There might be some benefits of deep frying, or something that gets really hot, except that you will also contaminate your oil.

[Bored chemist]

Why didn't you cook the food earlier i.e. before it went off?

[CZARCAR (OP)]

http://www.huffingtonpost.com/2011/05/24/pork-cooking-temperature-usda-145-degrees_n_866066.html     yummmmmm

[Bored chemist]

That site refers to well reared fresh pork; it hasn't a lot to do with this thread.

[JP]

http://www.huffingtonpost.com/2011/05/24/pork-cooking-temperature-usda-145-degrees_n_866066.html     yummmmmm

Sounds delicious, but I wouldn't eat one of those if it were left to rot before being cooked to such a low temperature.

[CliffordK]

http://www.huffingtonpost.com/2011/05/24/pork-cooking-temperature-usda-145-degrees_n_866066.html     yummmmmm

Sounds delicious, but I wouldn't eat one of those if it were left to rot before being cooked to such a low temperature.

Have you tried Prosciutto Crudo?
Well...  not rotten...  but....

[JP]

http://www.huffingtonpost.com/2011/05/24/pork-cooking-temperature-usda-145-degrees_n_866066.html     yummmmmm

Sounds delicious, but I wouldn't eat one of those if it were left to rot before being cooked to such a low temperature.

Have you tried Prosciutto Crudo?
Well...  not rotten...  but....

One of my favorites!  I like to toss it over a margherita pizza with some arugula.  Deliciously unrotten!

[CZARCAR (OP)]

That site refers to well reared fresh pork; it hasn't a lot to do with this thread.

ok, take the "well reared pork" package it sealed, & age it..........where do the new bugs come from? that arent neutralized by the same cooking procedure