No, that is entirely false. While, yes, many basic bacteria will die when cooked, the bacteria and toxins released by said bacteria during the rotting process tend to survive all the way up to the point when the meat is charcoal. Hunters tended to store their meat by smoking it, and if they did not smoke or cure it fast enough, they contributed to the major food poisoning problem that occurred in nomadic hunter societies. The same problem that would be prevalent in any post apocalyptic scenario.[/quote]
You’re right in that not all the chemicals released by the bacteria would denature when you cook it, but you’d be surprised at how much stuff the human digestive system can tolerate. My Grandpa used to tell me that I’m wasting food by throwing out weeks old, partially refrigerated rotten meat meat which he’d promptly cook and eat. Most mainstream cuisine is sheltered, especially urban North American cuisine. Of all the cultures I know, they are some of the most sheltered.
One way of removing the toxins would be to boil it several times changing the water after each time. It won’t get rid of everything, but it will lower the amount of toxins to the point that your body won’t have any issues.
That being said, eating rotten meat is a very dangerous affair. There are some things that you just must not do when cooking it. Maybe if you find a survivalist book it’ll have recipes on how to make rotten meat edible again.
