Originally Posted by
genejockey
My Dad would scoff. A Depression Kid, he told me that there's nothing that can happen to fresh (i.e. not canned) that you can't cook out of it. But our Thanksgiving leftovers were always gone by then anyhow. His fault for making them so good.
Staph aureus enterotoxin is heat stable, but refrigeration prevents it. Botulinum toxin, on the other hand, which is the big danger in canned goods, is easily destroyed by heating.