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Old 02-22-2010, 10:20 PM   #11
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To be a little more accurate, C. Botulinum (Botulism) spores are very heat resistant and can only be killed by sustained high temperatures of 240F or higher. That's the reason for pressure canning of low-acid foods that will be stored in a vacuum environment.
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Old 02-23-2010, 01:02 AM   #12
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What mcnerd said. LOL, sorry folks I posted quickly and was thinking canning, not regular old food left out on the counter. My bad.
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Old 02-24-2010, 10:43 PM   #13
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For further clarification, Botulism is not an issue here. The spores are only activated in an aerobic condition (like canning). The actual toxin is destabilized by heating.

The real issue here is Staff toxin. It is very heat stable, and very common in and on humans.
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Old 02-27-2010, 03:15 AM   #14
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for more clarification, C. botulinum surely grows in anaerobic conditions like canning ;o)

mozart, that's a bit confusing the way you wrote that...


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Old 02-27-2010, 01:32 PM   #15
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Quote:
Originally Posted by cara View Post
for more clarification, C. botulinum surely grows in anaerobic conditions like canning ;o)

mozart, that's a bit confusing the way you wrote that...


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I can tell you a lot in english, but when it comes to professionel english, I have lacks ;o)
Yes. Thanks for the correction. The C. Perfringens spore will vegetate in aerobic conditions but this form of food poisoning is caused by the actual organism, not the toxin, and would be killed by vigorous reheating.

In general Clostridium is a nasty genus, causing several diseases including tetanus, and gas gangrene.
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Old 03-07-2010, 11:43 PM   #16
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and Botulism spored are only killed at temperatures well above 212 F (the boiling point of water).
What about the highest degree of cooling the food ? it is possible to kill it ?not just boiling but cooling ?
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Old 03-08-2010, 12:12 AM   #17
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Owh, don't say that to all those female eggs and body parts that are currently frozen (cryogenics). Sorry, freezing doesn't kill them.
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Old 03-09-2010, 06:23 PM   #18
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What about the highest degree of cooling the food ? it is possible to kill it ?not just boiling but cooling ?
Normal freezing temps don't kill pathogenic bacteria, at least for a period of time. Many cases of food poisoning linked to ice cubes over the years.

Now liquid nitrogen might do it, but I'm afraid the food would have a real bad case of freezer burn
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Old 03-10-2010, 05:13 AM   #19
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what about freezing it also kill the botulism ?
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Old 03-10-2010, 08:31 AM   #20
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what about freezing it also kill the botulism ?
Not likely. The Botulism organism is commonly found in the environment in soil. In order to survive, the organism forms an endospore, which is a tough capsule like structure around the bacteria. The purpose of the endospore is to protect the bacteria during periods of adverse environmental conditions (freezing in winter, boiling in your kitchen). For Botulism organisms to produce toxin (which is what causes the disease) they need to be in an environment that is favorable to the organism(low acid, anaerobic). At that point, the endospore will open and the bacteria will multiply creating the toxin as it does.
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