[Sca-cooks] The rotten meat thread

[el2iot2 at mail.com]

taken this instruction many times.  Theory is great, but real world is not that simple.  Imporper food handling is the norm.  I have never work in any kitchen or warehouse that was in full compliance.  20 years of life experience, take it for what it is worth.


----- Original Message -----
From: "Mark G. Smith" <mgsmith1 at optonline.net>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] The rotten meat thread
Date: Sun, 17 Apr 2005 03:08:16 -0400

> 
> 
> Philip wrote,
> 
> > This can be the case, however, with spoiled meat, there's a lot going on.
> > Part of it involves the bacteria spoiling the meat, and part of it involves
> > the toxins produced by those bacteria. I'm currently looking for more
> > information on those processes, in order to present a coherent statement on
> > the matter. I would point out to you that some poisons are cumulative, and
> > the more you get of them, even if the extra is in progressively smaller
> > doses, the sicker you get.
> 
> I was required to take the ServSafe test (Nation food industry safety test)
> for some classes I am taking and thought of some relevance to this thread.
> 
> Time, temperature and moisture are the biggest culprits regarding bacteria.
> Foods with moderate ph and high moisture content can breed an army of
> bacteria if not handled correctly.  Bacteria will multiply extremely fast in
> the proper conditions; anywhere from 8 cells in one hour to over 1 billion
> cells after ten hours if left out in the danger zone.  The danger zone as
> described by most food service organizations today puts this area between 40
> and 140 degrees Fahrenheit.  Bacteria throughout this major growth cycle
> will eat and produce toxins.
> 
> Eating food with live bacteria growing on it can promote continued bacteria
> growth in the intestines of humans.  Bacteria throughout there life cycle
> will consume food and excrete toxins. This process is very similar to
> alcohol being generated from yeast in the brewing process. Consuming food
> contaminated with toxins and combined with the natural decaying processes
> can obviously cause some illness.
> 
> So we have two different types of food poisoning in modern terms; food borne
> infection and food borne intoxication.
> 
> Food borne infection normally occurs when someone eats food containing
> pathogens (Bacteria, parasites, virus fungi.) Food eaten while bacteria are
> still early in the growth cycle can allow the bacteria to continue to grow
> in your intestines causing some pretty nasty results. In some cases the
> cooking process (raising the temperature above 140 degrees) will kill these
> bacteria and render them harmless.
> 
> Food borne intoxication however can not normally be deterred by cooking
> usually.  The waste product from the bacteria's growth and eventual dieing
> will leave toxins on the food that can't be cooked out.  Toxins combined
> with the normal decaying process are what spoil food. Digestion of these
> toxins is what normally can get people very sick.
> 
> 
> There are many examples of medieval food preparation from smoking meats to
> remove moisture to simply changing the acidity level by using something as
> simple as verjuice that could have gone a long way in avoiding or prolonging
> the spoilage of food.  While I do not want to assume that all had knowledge
> of what would spoil food by today's standards, there is clear evidence that
> promotes practices to avoid of it.
> 
> For what it's worth my 2cp. =),
> 
> 
> Dietrich Schwelgengrubber
> East Kingdom
> 
> 
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joy

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