Spores & Toxins

As always – and unfortunately in this case – there is an exception to the rule. Certain bacteria have a defence mechanism in place that protects them in harsh environments such as exposure to chemicals and during cooking. These protective coatings are called spores – and they can survive temperatures up to and around 121 degrees celsius. The bacteria will lay dormant whilst they are in their protective coating, but if temperatures fall back into the danger zone, they will lose their coating and start multiplying again. This is why you should never reheat rice – the bacteria in rice forms spores so they will not be killed when the rice is reheated. Another danger to consider is toxins. When certain bacteria are destroyed they release toxins which are very good at withstanding heat. You need to cook at high temperatures for a long time in order to destroy them. The best way to avoid spores and toxins is to avoid giving bacteria the conditions to be there in the first place – which means superb hygiene, efficient preparation, thorough cooking and proper storage.