Food goes bad when either there are microbes growing in it (you get sick from infection), or there have been microbes growing and those microbes have left behind toxins (you get poisoned).
Nothing can remain alive in a boiling pot of stew, the few things that can survive have very specialized habitats. So the only things you have to worry about are non-living poisons: toxins and prions. Since these by definition cannot reproduce, it’s only a problem if the food was spoiled before it went in the stew.
The chance of encountering a toxin goes to 100% as more and more food is added, but it will be dilute, no different to consuming food just before it goes bad.
But spores are in a state of dormancy, so if you never stop boiling the broth, then spores never grow into anything. The most dangerous thing would probably be to boil the broth in stops in starts
That is amazing! So basically you trick the bacteria into exiting their spore/dormant phase before you hit them again with another boil.
It seems risky because if you ever let the spores divide at all then you introduce further variation and a selection process into the mix, which could be disastrous.
I've heard from a friend of a friend that mycologists soak their grow mediums for a day or two to give spores a chance to germinate before pressure-cooking the whole thing. But said friend never called it Tyndallization. That's the thing I learned today!
Nothing can remain alive in a boiling pot of stew, the few things that can survive have very specialized habitats. So the only things you have to worry about are non-living poisons: toxins and prions. Since these by definition cannot reproduce, it’s only a problem if the food was spoiled before it went in the stew.
The chance of encountering a toxin goes to 100% as more and more food is added, but it will be dilute, no different to consuming food just before it goes bad.