Originally Posted by Michael in FtW
Actually - you may want to crank up the heat a little, mozart. 165ºF is the kill temperature for salmonella. Everything I have ever read about killing the pathogenic forms of botulism toxin require bringing the food to a full boil (100ºC/212ºF) and maintaing it there for 10-25 minutes - depending on the strain, which can usually be associated with the type of food.
This is probably what prompted our grandmothers to adopt the practice of boiling all canned vegetables to death - not because they were poor cooks.
Preventing Foodborne Illness: Clostridium botulinum
"While the botulinum spores are heat stable, the toxin itself is heat-labile, so heating a food to 176°F for 10 minutes before consumption can greatly reduce the risk of illness."
OK, 165 might be a little low according to this, but most of us heat to boiling anyway
I've seen different times and temperatures over the years as "safe".
I agree completely with you comment about grandmothers. Most of that food was home canned and contained a much higher potential of botulism.
Certainly, boiling for 10 minutes would be definitive and eliminate risk.
Thanks for the correction.