In article >,
ChefToddMohr > wrote:

> Perpetual Hobo Stew?
>
> Sounds weird to me, but as long as the items are kept out of the
> temperature danger zone of 40-140F (6-60c), it will inhibit bacterial
> growth, which is what makes you sick.

That's what "they" say, but it seems to me that there are two
possibilities, only one of which is dangerous:

1) Bacteria which will cause problems if they get inside you, or

2) Bacteria which produce toxins *not destroyed by heat* which will
cause problems if they get inside you

For case #1, simply heating the stuff to a bacteria-killing temperature
will make it safe to eat; for case #2, heating will not make it safe to
eat.

Now, the question is, which of those two is in fact the real situation?

(And please, if you don't KNOW, don't guess; a guess is no good to
anybody).

Isaac