06
Apr
Can create dangerous botulism friendly environments. 70 c 2min or equivalent will kill cl botulinum bacteria but not its spores.
Heating to high temperatures will kill the spores.
Does cooking kill botulism. The germ is found in soil and can survive grow and produce a toxin in certain conditions such as when food is improperly canned. The toxin can affect your nerves paralyze you and even kill you. You cannot see smell or taste botulinum toxin but taking even a small taste of food containing this toxin can be deadly.
Does cooking kill cl. Botulinum and its toxin. Normal thorough cooking pasteurisation.
70 c 2min or equivalent will kill cl botulinum bacteria but not its spores. To kill the spores of cl botulinum a sterilisation process equivalent to 121 c for 3 min is required. The botulinum toxin itself is inactivated denatured rapidly at temperatures greater than 80 c.
The differential diagnosis for infantile botulism commonly includes meningitis sepsis electrolyte abnormalities congenital myopathy and werdnig hoffman disease. Learning point there is no vaccine for c. Botulinum and anti toxin is not useful for prevention.
Heating to high temperatures will kill the spores. Temperature greater than boiling 212 f is needed to kill spores so pressure cookers are recommended for home canning reaching at least 250 250 f. Can create dangerous botulism friendly environments.
However even the spores give out eventually. If you get them up to 240 degree f 115 degrees c and keep them there long enough the spores will die. In the usa commercial guidelines for most canned low acid food require a botulism cook at 250 degrees f 121 degrees c for three minutes.
To answer your question bleach and sodium hydroxide strong base will kill the bacteria but obviously you wouldn t want to pour bleach or sodium hydroxide on your food to decontaminate it. Botulinum spores can be killed by heating to extreme temperature 120 degrees celsius under pressure using an autoclave or a pressure cooker for at least 30 minutes.