• mussel shoals

    From Libor Striz@21:1/5 to RichD on Tue Oct 6 23:30:44 2020
    RichD <r_delaney2001@yahoo.com> Wrote in message:

    I read something a few month back, can't recall the source,warning about tainted mussels.Said first, toss out any which open before cooking (steaming). Then, discard any which fail to open as they ought, ~ 5 minutes.I don't get this. Isn't steam
    antiseptic? Are there microscopic critters that would survive?

    Chemists are not magicians
    who know an answer to every question
    not even about chemistry.

    Imagine you let a piece of meat lay a week at room temperature.
    You would then cook it in pressurised cookware for an hour.
    All microorganisms are killed now.
    Would you eat it then ? Probably not.
    Being sterile is not the only quality criteria.

    The similar with mussels.

    --
    Poutnik ( the Wanderer )

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From RichD@21:1/5 to All on Tue Oct 6 14:15:19 2020
    I read something a few month back, can't recall the source,
    warning about tainted mussels.

    Said first, toss out any which open before cooking  
    (steaming).   Then, discard any which fail to open as
    they ought, ~ 5 minutes.

    I don't get this. Isn't steam antiseptic? Are there microscopic
    critters that would survive?

    --
    Rich

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Martin Brown@21:1/5 to RichD on Wed Oct 7 10:53:51 2020
    On 06/10/2020 22:15, RichD wrote:
    I read something a few month back, can't recall the source,
    warning about tainted mussels.

    Said first, toss out any which open before cooking
    (steaming).   Then, discard any which fail to open as
    they ought, ~ 5 minutes.

    I don't get this. Isn't steam antiseptic? Are there microscopic
    critters that would survive?

    The bacteria don't survive but some of the toxins they produce are not denatured by boiling water so you have poisonous shellfish if they were contaminated. The heuristic isn't a bad one to avoid food poisoning.

    https://en.wikipedia.org/wiki/Paralytic_shellfish_poisoning

    (other varieties of shellfish poisoning are available - same theme)

    --
    Regards,
    Martin Brown

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From RichD@21:1/5 to Martin Brown on Thu Oct 8 14:39:47 2020
    On October 7, Martin Brown wrote:
    I read something a few month back, can't recall the source,
    warning about tainted mussels.
    Said first, toss out any which open before cooking
    (steaming). Then, discard any which fail to open as
    they ought, ~ 5 minutes.
    Isn't steam antiseptic? Are there microscopic
    critters that would survive?

    The bacteria don't survive but some of the toxins they produce are not denatured by boiling water so you have poisonous shellfish if they were contaminated. The heuristic isn't a bad one to avoid food poisoning.

    https://en.wikipedia.org/wiki/Paralytic_shellfish_poisoning

    So it's a non-biological, non-organic toxin? And this somehow affects the opening of the clam's mouth?

    --
    Rich

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Martin Brown@21:1/5 to RichD on Fri Oct 9 09:37:32 2020
    On 08/10/2020 22:39, RichD wrote:
    On October 7, Martin Brown wrote:
    I read something a few month back, can't recall the source,
    warning about tainted mussels.
    Said first, toss out any which open before cooking
    (steaming). Then, discard any which fail to open as
    they ought, ~ 5 minutes.
    Isn't steam antiseptic? Are there microscopic
    critters that would survive?

    The bacteria don't survive but some of the toxins they produce are not
    denatured by boiling water so you have poisonous shellfish if they were
    contaminated. The heuristic isn't a bad one to avoid food poisoning.

    https://en.wikipedia.org/wiki/Paralytic_shellfish_poisoning

    So it's a non-biological, non-organic toxin? And this somehow affects the opening of the clam's mouth?

    It is a powerful biological neurotoxin that is thermally stable to well
    above the boiling point of water. Nothing unusual about that - there are
    plenty of organic chemicals which are thermally stable in boiling water.

    The saxitoxin molecule is shown in the top right on the linked page.

    I presume it also paralyses the effected shellfish muscle as well so
    that the contaminated ones do not open when cooked.

    Leviticus 11:10 was good advice in the days before refrigeration.

    --
    Regards,
    Martin Brown

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From micky@21:1/5 to poutnik4REMOVEnntp@gmailCAPITALS.co on Sun Nov 15 02:48:30 2020
    In sci.chem, on Tue, 6 Oct 2020 23:30:44 +0200 (GMT+02:00), Libor Striz <poutnik4REMOVEnntp@gmailCAPITALS.com.INVALID> wrote:

    RichD <r_delaney2001@yahoo.com> Wrote in message:

    I read something a few month back, can't recall the source,warning about tainted mussels.Said first, toss out any which open before cooking (steaming). Then, discard any which fail to open as they ought, ~ 5 minutes.I don't get this. Isn't steam
    antiseptic? Are there microscopic critters that would survive?

    Chemists are not magicians
    who know an answer to every question
    not even about chemistry.

    Darn.

    Imagine you let a piece of meat lay a week at room temperature.
    You would then cook it in pressurised cookware for an hour.
    All microorganisms are killed now.
    Would you eat it then ? Probably not.
    Being sterile is not the only quality criteria.

    But you knew the answer after all!

    The similar with mussels.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From =?UTF-8?B?SMOkcnJhIFJhbW9i?=@21:1/5 to All on Wed Dec 29 00:35:22 2021
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    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)