With reference to last week's (April 7) answer in Question Corner on reheated food, the following may be noted: It is not true that all the processed foods undergo infections by pathogenic organisms. It all depends on what type of natural preservatives are added, like tamarind, salt, oil, sugar etc.
It is very practical that puliyodharai tamarind paste used in many houses, is prepared and kept without adding any chemical preservative for more than a month. It never decays. In fact, a bacteriological verification done by me regarding this issue, proved no growth of even “normal commensal organisms,” which are good for health.
It is described in that reply, that all the microorganisms excrete their ‘excreta' as if the microorganisms defecate. Poisonous microorganisms either release exotoxin ( while alive ), or release endotoxin after their death.
All the bacterial and fungal toxins are mostly heat labile including the thermolabile botilinum toxin, which is commonly found in canned foods. It is as well suggested that we should heat the canned foods above 60-70 degree C, so that the toxins are destroyed.
All foods which are used in our set up, might have been refrigerated, and hence the bacterial growth is inhibited. While in a food column interview in the Pothigai TV, I was asked a question similar to the question asked in Question corner. In response to that I made lots of references, and conducted experiments on bacterial cultures on overnight left over foods.
All the foods, like old rice in water, iddlies, dosas , vatral kozalumbu, Puliodhari etc, ( which are common food for many Indian families who may want to use them on the next day ) were not even preserved in refrigerator. All the foods on culture for bacteria showed growth of normal commensal, yeast, and no toxic pathogenic organisms .
But on rancid food, there was profuse growth of yeast, fungi, ( mycotoxins )and E Coli. Of course, it is dangerous to consume rancid material, even after heating. But otherwise, food, when reheated, does not cause any harm to human beings. It has been proved by many experiments.
The author is Professor Emeritus in Neuro Sciences, Tamil Nadu Dr. MGR Medical University, Madurai, Tamil Nadu
