Something that many people aren't aware of is it's not the bacteria or fungi (mold) themselves that cause food poisoning but the toxins made by the microorganisms. Of course, if you eat something that's contaminated with bacteria or fungi that can multiply and grow inside our bodies, it will make us sick. But the real danger is the by-products made by these microorganisms - endo and exotoxins from bacteria and mycotoxins from fungi.
Some (many?) of these toxins will be destroyed by heat; still how many of us want to reheat our food to the high temperatures needed for that long? It might now be safe to eat but how good would it taste? An example is the 10 minutes of boiling temperatures for foods such as home canned beans to sufficiently break down the toxin made by Clostridium botulinum.
Not all toxins are destroyed this way either. Reheating might kill the pathogens but you could still be affected by their toxins. So even after killing all possible harmful microorganisms, a person can still get ill. You might be fine eating it but why take a chance?