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I think the following topics are quite the same, should we merge them? They are both quite long but still, the topic is about safety of boiled rotten meat.

Can I eat rotten meat and carcass given enough cooking?

Can any waterborne pathogens survive boiling?

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No, they should not be merged as they are two different questions. One is about meat and toxins (inorganic) and the other is about water and pathogens (organic).

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