Quote Originally Posted by MadMojoMonkey View Post
For water, it's 1 - 5 minutes, depending on your altitude, using 1 minute for sea level, and 5 minutes for ~1 mile up - say in Denver, the so-called mile-high city.

Using this as a rule of thumb... bringing it to 100C and holding it there for a minute or so should kill any parasites or bacteria present.

You'll know in 30 minutes to an hour if you have food poisoning.

Actually, I just learned that most bacteria associated with food rot will not cause food poisoning. So there's that.


I can't find any general rule of thumb for identifying if food is safe. There's such a wide variety in what people consider food.
I found plenty of helpful sites for telling me what parts of my refrigerator are for what foods and why, though, which were fascinating. There are other sites that told me how to identify and save (if possible) common food items like fruits, veg and meats.

Google, "how to tell if food is safe to eat"
The thing is I know you know better than me and will 100% google to prove me wrong. It's kind of why I ask. Basically I assume fruits are nonsense (as they are as a concept), veg lasts a week or so and meat does the same if not frozen.

Since otherwise I've eaten a lot of broccoli, spinach. peppers, onion and green beens.