Can Botulism Be Cooked Out?

Q:
Can botulism be cooked out?

A:
YES. BUT only when the temperature reaches boiling.

Heating to high temperatures will kill the spores.

Specifically speaking, temperature greater than boiling (212°F) is able to kill spores. So we recommend pressure cookers for home canning (reaching at least 250-250°F). The toxin can be destroyed at > 185°F after five minutes or longer, or at > 176°F for 10 minutes or longer.

For safety, remember boil home-canned foods for 10 minutes or longer.

Besides, after cookings, you should refrigerate all leftover within 2 hours  and within 1 hour if the ambient temperature is > 90°F.

If you suspect the food has botulism bacteria or toxin inside, throw it right away.

As there is no vaccine for C. botulinum, and anti-toxin is not useful for prevention, you should pay every attention when making can foods.

 

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* The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.