Hello, I'm Dr. Smith, a food safety specialist with over 20 years of experience in the field. I've seen firsthand the devastating effects of botulism, and I'm dedicated to helping people understand how to prevent this dangerous foodborne illness.

Now, let's address your question: What temperature does botulism die?

It's important to understand that **botulism isn't a living organism like bacteria**; it's a toxin produced by Clostridium botulinum, a bacterium that can thrive in low-oxygen environments. While the bacteria itself can be killed by heat, the toxin it produces is incredibly heat-stable and requires more intense and prolonged heating to be destroyed.

Here's a breakdown of the temperature requirements for different aspects of botulism:

**1. Inactivating Clostridium Botulinum Bacteria:**

* **Boiling (100°C or 212°F) for 10 minutes:** This is generally effective in killing the bacteria itself. However, it's crucial to note that this might not always be sufficient to eliminate the toxin, as it's highly resistant to heat.
* Pressure canning: This method involves heating food under pressure, reaching temperatures above 100°C (212°F). **Pressure canning at 121°C (250°F) for 10 minutes** is considered the gold standard for safely eliminating both the bacteria and the toxin.

2. Degrading the Botulinum Toxin:

* The toxin is notoriously heat-resistant. While boiling might kill the bacteria, it won't necessarily destroy the toxin.
* **High temperatures and prolonged heating are needed to degrade the toxin.** While the exact temperature and time vary depending on factors like the type of food and the concentration of toxin, **temperatures above 121°C (250°F) for extended periods** are generally considered necessary.

Here's a practical example:

When home-canning, it's crucial to follow recommended canning procedures. The pressure cooker helps achieve the necessary temperatures to destroy both bacteria and the toxin.

Important Considerations:

* Food acidity: The toxin is more resistant to heat in acidic foods. For example, canned tomatoes are naturally acidic and less likely to support the growth of Clostridium botulinum.
* Food type: The toxin may be more stable in certain food types, like honey or corn syrup.
* Storage temperature: Even if the toxin is initially inactivated, it can become reactivated if the food is stored improperly.

In conclusion:

* **Boiling is generally effective in killing the Clostridium botulinum bacteria, but not necessarily the toxin.**
* **Pressure canning at 121°C (250°F) for 10 minutes is considered the gold standard for destroying both the bacteria and the toxin.**
* **Prolonged heating at temperatures above 121°C (250°F) is often needed to degrade the toxin.**

Remember, it's always best to err on the side of caution when it comes to food safety. If you have any doubts about the safety of a food product, it's best to discard it.

Please feel free to contact me with any further questions. I'm always happy to help.

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C. botulinum spores can be killed by heating to extreme temperature (120 degrees Celsius) under pressure using an autoclave or a pressure cooker at for at least 30 minutes. The toxin itself can be killed by boiling for 10 minutes.read more >>