Right, but there are types of food poisoning that aren’t prevented by cooking since they result from a buildup of bacterial waste products. But I’m guessing that 6-12 hours just isn’t long enough to run into any problems, even with contaminated water?
My bad I was on the wrong track there. I couldn’t find anything that suggested there was any problem with bacterial residue, only like Will connected said that some safety bodies advise soaking beans because of potential of phytotoxins.
Right, but there are types of food poisoning that aren’t prevented by cooking since they result from a buildup of bacterial waste products. But I’m guessing that 6-12 hours just isn’t long enough to run into any problems, even with contaminated water?
My bad I was on the wrong track there. I couldn’t find anything that suggested there was any problem with bacterial residue, only like Will connected said that some safety bodies advise soaking beans because of potential of phytotoxins.
https://​​www.statefoodsafety.com/​​Resources/​​Resources/​​toxic-beans#:~:text=The FDA also recommends soaking,t give me gastrointestinal trouble.