Maybe I’m a dummy, but even IF there’s bacteria in the gumbo, if you bring it back in temp high enough and long enough, wouldn’t it essentially pasteurize the gumbo, making all this back and forth pretty pointless?

Also, I put the whole pot in the fridge every time I cook a gumbo. Will do the same next time I cook a gumbo.

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Posted by Professor Dawghair

Member since Oct 2021

1672 posts

Posted on 11/10/25 at 8:18 pm to GeauxldMember

quote:
if you bring it back in temp high enough and long enough, wouldn’t it essentially pasteurize the gumbo

Reheating can kill the bacteria but not the toxins and spores that they might have produced.

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Posted by Jake88

Member since Apr 2005

77420 posts

Posted on 11/11/25 at 10:04 am to NAsh-vegas Tigah

Did you survive? Your last post was about 30 hours after this OP, right about the time the poisoning would have kicked in.

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Posted by SixthAndBarone

Member since Jan 2019

10436 posts

Posted on 11/11/25 at 11:26 am to GeauxldMember

There’s nothing to go back and forth on. The science is there. He said the gumbo was in the 50s after sitting for hours in the fridge. That’s the right environment for bacterial growth. And as Professor said, if the bacteria grew, reheating may not kill the spores, toxins, or excessive bacteria that may have grown. None of us know if its safe to eat but we do know the gumbo was in the “danger zone” which allows bacteria to grow.

As originally stated, it doesn’t mean you will get sick. But it does mean the environment was right for bacterial growth. If you did get sick, it could be extremely mild with barely any symptoms and you may not think twice about it. Or it could make you regret your choice as you’re puking and/or shitting for a day or two. It’s rare, but if you have preexisting conditions, it can indeed kill you. These are simply facts.

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