While it would be impossible to analyze all of the bacteria that might occur in stinky tofu, Lai points out that the toxins in microscopic bacteria cannot survive intense heat. Thus, once the tofu has been deep fried, the bacteria will have been killed and their toxins will no longer be a threat.
至於其它菌種雖不曾一一分析，但賴敏男指出，細菌類的毒素不耐熱，因此，臭豆腐經高溫油炸處理以後，細菌都會失去活性，毒素也同時被破壞了。