question: How do you not get food poisoning from perpetual stew? (A stew that boils constantly for days)
comment: Because when you keep the stew boiling the temperature is too high for bacteria to grow, as well as killing the bacteria that was in the ingredients to start of with
passages: Techniques that help prevent food borne illness in the kitchen are hand washing, rinsing produce, preventing cross-contamination, proper storage, and maintaining cooking temperatures. In general, freezing or refrigerating prevents virtually all bacteria from growing, and heating food sufficiently kills parasites, viruses, and most bacteria. Bacteria grow most rapidly at the range of temperatures between , called the "danger zone". Storing food below or above the "danger zone" can effectively limit the production of toxins. For storing leftovers, the food must be put in shallow containers
   BULLET::::- "All mushrooms are safe if cooked/parboiled/dried/pickled/etc." – While it is true that some otherwise-inedible species can be rendered safe by special preparation, many toxic species cannot be made toxin-free. Many fungal toxins are not particularly sensitive to heat and so are not broken down during cooking; in particular, α-amanitin, the poison produced by the death cap ("Amanita phalloides") and others of the genus, is not denatured by heat.
   Infection occurs when undercooked meat is ingested. The incubation period is 9–39 days. Human outbreaks have occurred in Europe. Rats are a known carrier. Contaminated water may be able to cause infection, but this remains a theoretical possibility.
  
  Section::::Clinical: Human.:Pathology.
   Often, a combination of events contributes to an outbreak, for example, food might be left at room temperature for many hours, allowing bacteria to multiply which is compounded by inadequate cooking which results in a failure to kill the dangerously elevated bacterial levels.
   Since "C. perfringens" forms spores that can withstand cooking temperatures, if cooked food is let stand for long enough, germination can ensue and infective bacterial colonies develop. Symptoms typically include abdominal cramping, diarrhea, vomiting, and fever. The whole course usually resolves within 24 hours, but can last up to 2 weeks in older or infirm hosts.
   Phytohaemagglutinin can be deactivated by cooking beans for ten minutes at boiling point (100 °C, 212 °F). Insufficient cooking, such as in a slow cooker at 80 °C/ 176 °F, however, is not sufficient to deactivate all toxin To safely cook the beans, the U.S Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature for long enough to completely destroy the toxin. For dry beans, the FDA also recommends an initial soak of at least 5 hours in water which should then be discarded. Outbreaks of poisoning have been associated with cooking kidney beans in slow cookers.
   Proper storage, sanitary tools and work spaces, heating and cooling properly and to adequate temperatures, and avoiding contact with other uncooked foods can greatly reduce the chances of contamination. Tightly sealed water and air proof containers are good measures to limit the chances of both physical and biological contamination during storage. Using clean, sanitary surfaces and tools, free of debris, chemicals, standing liquids, and other food types (different than the kind currently being prepared, i.e. mixing vegetables/meats or beef/poultry) can help reduce the chance of all forms of contamination. However, even if all precautions have been taken and the food has been safely prepared and stored, bacteria can still form over time during storage. Food should be consumed within one to seven (1-7) days while it has been stored in a cold environment, or one to twelve (1-12) months if it was in a frozen environment (if it was frozen immediately after preparation). The length of time before a food becomes unsafe to eat depends on the type of food it is, the surrounding environment, and the method with which it is kept out of the danger zone.
   It takes 1–9 days (average 5) for symptoms to appear after nasal exposure to "N. fowleri" flagellates. Symptoms may include headache, fever and nausea. Later symptoms can include stiff neck, confusion, lack of attention, loss of balance, seizures, and hallucinations. Once symptoms begin to appear, death will usually occur within two weeks. A person infected with "N. fowleri" cannot spread the infection to another person.
   The growth of "C. perfringens" spores can be prevented by most importantly cooking food, especially beef and poultry, thoroughly, to the recommended temperatures. Leftover food should be refrigerated to a temperature below within two hours of preparation. Large pots of food such as soup or stew with meats should be divided into small quantities and covered for refrigeration. Leftovers should be reheated to at least before serving. A rule of thumb is that if the food tastes, smells, or looks different from what it is supposed to, then the food should be avoided. Even if it looks safe, a food that has been out for a long time can also be dangerous to eat.
   In volunteer studies with infected beef, symptoms appeared 3–6 hours after eating. These included anorexia, nausea, abdominal pain, distension, diarrhea, vomiting, dyspnea, and tachycardia. All symptoms were transient and lasted about 36 hours. In a second series, symptoms — abdominal pain, distension, watery diarrhea, and eosinophilia — appeared at 1 week and resolved after 3 weeks.
  
  Clinical cases have been associated with acute fever, myalgias, bronchospasm, pruritic rashes, lymphadenopathy, subcutaneous nodules associated with eosinophilia, elevated erythrocyte sedimentation rate, and elevated creatinine kinase levels. Symptoms may last as long as five years. Segmental necrotizing enteritis has been reported on one occasion.
   Section::::Food.:"Bacillus cereus".
  
  Cooked rice can contain "Bacillus cereus" spores, which produce an emetic toxin when left at . When storing cooked rice for use the next day, rapid cooling is advised to reduce the risk of toxin production. One of the enterotoxins produced by "Bacillus cereus" is heat-resistant; reheating contaminated rice kills the bacteria, but does not destroy the toxin already present.
  
  Section::::Rice-growing environments.
  
  Rice can be grown in different environments, depending upon water availability. Generally, rice does not thrive in a waterlogged area, yet it can survive and grow herein and it can also survive flooding.
   For example, liquid foods like soup kept in a hot slow cooker (65° C) may last only a few hours before contamination, but fresh meats like beef and lamb that are promptly frozen (-2° C) can last up to a year. The geographical location can also be a factor if it is in close proximity to wildlife. Animals like rodents and insects can infiltrate a container or prep area if left unattended. Any food that has been stored while in an exposed environment should be carefully inspected before consuming, especially if it was at risk of being in contact with animals. Consider all forms of contamination when deciding if a food is safe or unsafe, as some forms or contamination will not leave any apparent signs. Bacteria may not be visible to the naked eye, debris (physical contamination) may be underneath the surface of a food, and chemicals may be clear or tasteless; the contaminated food may not change in smell, texture, appearance, or taste, and could still be contaminated. Any foods deemed contaminated should be disposed of immediately, and any surrounding food should be checked for additional contamination.
   Symptoms typically occur within 10–30 minutes of ingesting the fish and generally are self-limited. People with asthma are more vulnerable to respiratory problems such as wheezing or bronchospasms. However, symptoms may show over two hours after eating a spoiled dish. They usually last for about 10 to 14 hours, and rarely exceed one to two days.
  
  Section::::Signs and symptoms.:Initial.
  
  The first signs of poisoning suggest an allergic reaction with the following symptoms:
  
  BULLET::::- facial flushing/sweating
  
  BULLET::::- burning-peppery taste sensations in the mouth and throat
  
  BULLET::::- dizziness
  
  BULLET::::- nausea
  
  BULLET::::- headache
  
  BULLET::::- tachycardia
  
  BULLET::::- cold-like symptoms
  
  Section::::Signs and symptoms.:Additional symptoms.
   One case study showed that patients with a compromised immune response are especially susceptible to both CRE exposure and infection. In one study, an elderly patient with acute lymphoblastic leukemia being treated in a long-term care facility contracted a CRE infection. Her age and condition, combined with her environment and regulation by a catheter and mechanical ventilation, all contributed to a higher susceptibility. This highlights the importance of finding the source of the bacteria, as members of this class of patients are at continued risk for infection. Infection control and prevention of CRE should be the main focus in managing patients at high risk.
   After two or more weeks if the symptoms have reduced considerably or gone for at least five days then challenge testing can begin. This can be carried out with selected foods containing only one food chemical, to isolate it if reactions occur. In Australia, purified food chemicals in capsule form are available to doctors for patient testing. These are often combined with placebo capsules for control purposes. This type of challenge is more definitive. New challenges should only be given after 48 hours if no reactions occur or after five days of no symptoms if reactions occur.
   An outbreak investigation was conducted on 93 symptomatic persons from Malaysia following a college retreat on January 17–19, 2012, on Pangkor Island. Predominant manifestations were fever (relapsing in about 50% of patients), myalgia, headache, and cough. Although only two patients were confirmed to be acutely infected with "S. nesbitti", the remaining students and teachers in the group likely had the same infection, because nearly all had similar signs and symptoms with onset of illness within days of each other. In addition, 9 patients had a distinctive facial myositis, but sarcocysts could not be verified in all of them because only three patients agreed to provide a muscle biopsy specimen.
   Section::::Investigation.:Spread of pathogens.
  
  According to microbiologists, it can take as few as 100 staphylococci to cause food poisoning. In-flight catering logistics provided ideal conditions for the bacteria to grow and release toxins, which induce severe nausea, vomiting, diarrhea and abdominal cramps. Being heat-resistant, the toxins were not destroyed when the omelettes were heated.
   Amprolium and salinomycin were effective in preventing severe illness and death in experimentally infected calves and lambs. These agents have not been tried in humans to date.
  
  Section::::Clinical: Human.:Prevention.
  
  Infection can be prevented by cooking the meat before eating. Alternatively, freezing the meat at -5°C for several days before ingestion kills the sporocysts.
  
  Section::::Clinical: Nonhuman.
   Section::::Role in disease.:Incubation period.
  
  The time between ingesting the STEC bacteria and feeling sick is called the "incubation period". The incubation period is usually 3–4 days after the exposure, but may be as short as 1 day or as long as 10 days. The symptoms often begin slowly with mild belly pain or non-bloody diarrhea that worsens over several days. HUS, if it occurs, develops an average 7 days after the first symptoms, when the diarrhea is improving.
  
  Section::::Role in disease.:Treatment.
   The safe storage of food for home use should strictly adhere to guidelines set out by reliable sources, such as the United States Department of Agriculture. These guidelines have been thoroughly researched by scientists to determine the best methods for reducing the real threat of food poisoning from unsafe food storage. It is also important to maintain proper kitchen hygiene, to reduce risks of bacteria or virus growth and food poisoning. The common food poisoning illnesses include Listeriosis, Mycotoxicosis, Salmonellosis, E. coli, Staphylococcal food poisoning and Botulism. There are many other organisms that can also cause food poisoning.
   The San Francisco bistro Le Central has kept its cassoulet this way for over 43 years. Between August 2014 and April 2015, a New York restaurant served broth from the same perpetual stew (a master stock) for over eight months.
  
  Section::::Ingredients.
  
  Various ingredients can be used in a perpetual stew, such as root vegetables and tubers (onion, carrot, potato, garlic, parsnip, turnip, etc.) and various meats and game meats.
  
  Section::::Further reading.
  
  BULLET::::- The Restaurant Serving 40 Year-Old Beef Stew (The Vintage News, 2018)
  
  BULLET::::- The Story Behind Bangkok's Ancient Beef Stew (BK Asia, 2017)
   As few as five bacteria can lead to clinical disease. When they enter the host, the bacteria colonise the heart and hepatopancreas. They may be engulfed by phagocytosis into the lobster's blood cells, but continue to survive within the blood cells, feeding on the cytoplasm. The lobster's blood cell count drops, and the infection develops into septicaemia. The stores of glycogen in the hepatopancreas become depleted, concentrations of glucose and lactic acid in the blood drop, and concentrations of adenosine triphosphate in muscles also fall. In a severe infection, the ability of the lobster's blood pigment haemocyanin to carry oxygen may be reduced by up to 50%.
   Section::::Food poisoning.
  
  Food poisoning in humans is caused by type A strains able to produce the "CPE" (for "Clostridium perfringens" enterotoxin). The "CPE" is a polypeptide of 35.5 kDa that accumulates in the beginning of the sporulation and is excreted to the media when it lysates at the end of the sporulation. It is coded by the "cpe" gene, present in less than the 5% of the type A strains, and it can be located in the chromosome or in an external plasmid
   for quick cooling and must be refrigerated within two hours. When food is reheated, it must reach an internal temperature of or until hot or steaming to kill bacteria.
  
  Section::::Causes.:Mycotoxins and alimentary mycotoxicoses.
   Echinostomiasis can be controlled at the same time as other food-borne parasite infections, using existing control programmes. Interrupting the parasite’s lifecycle by efficient diagnosis and subsequent treatment of infected individuals, and preventing reinfection, may help to control this disease. As echinostomiasis is acquired through the consumption of raw or undercooked infected food, cooking food thoroughly will prevent infection.
  