After cooking something, the only danger that remains (apart from high temperature resistance bacteria and virii) are toxins that are made by the bacteria while they were reproducing in the meat/liquid in question. Since the toxins remain in the food long after the bacteria are killed, you can give yourself a pretty bad case of food poisoning if the item in question wasn't dealt with in a proper manner (such as not storing in the danger zone for a long time, etc.) I believe I did that to myself once with oxtail that I had cooked until there was no possible way bacteria could've remained, but I managed to put myself into a bedridden state for three days. |