Stew meat was left out all night

[BeLoftyTurtle]

At relatives house and they have stew..... However they did the first phase of the stew last night by boiling the meat last night and left it on the stove. Today they added veggies and reheated/cooked veg in the stew.

Aibu in not eating it

No, we are at this point talking about toxins that have got into the food after the spores that have survived the cooking have germinated and produced toxin, because if they haven't germinated, where is your toxin coming from. I say, if the food is properly reheated these toxins will be destroyed.
I mean, how many spores do you think are in the cooked food to start of with anyway? Given that sporulation is tightly controlled and triggered by low carbon and/or nitrogen (which meat is rather full of) how many spores would have been produced before the cooking temperature got too high for cell metabolism to occur? Do you have any numbers for spores found in long-cooked meat dishes?

I think what you're asking is probably for another thread as it's a bit deep for a thread about stew 😆

No, it's not a bit deep for thread about stew. Numbers are important in microbiology. How many spores do you think there are in an average stew after cooking? It makes a massive difference if there are, say 1 spore per ml or 100 or even 10^3. What do we start out with?

I think it is tbh, there's so many different factors/circumstances etc it's not a simple conclusion with a definitive answer, and I'm not a scientist to go into that type of research detail.