i agree with what you said with this exception :
Clostridium botulinum https://en.wikipedia.org/wiki/Clostridium_botulinum
→ Microbiology
→→ Serotypes
(…)However, all types of botulinum toxin are rapidly destroyed by heating to 100 °C for 15 minutes (… )
(Heating to) 80 °C for 30 minutes also destroys BoNT.
Also : toxin is destroyed doesn’t necessarily means bacteria is also destroyed.
15 minutes and 30 minutes are a pretty long time to have to heat food up for.
When I’m reheating soup I generally pull it from the stove as soon as it simmers, so that’s probably around 2 minutes above 95°C and like 5 minutes above 80°C.
Actually making the soup the first time, I may simmer for hours, but some of the vegetable/herb ingredients I’m adding with less than 10 minutes of simmer time, so that wouldn’t be enough to destroy the toxin reliably.
i agree with what you said with this exception :
Clostridium botulinum
https://en.wikipedia.org/wiki/Clostridium_botulinum → Microbiology →→ Serotypes (…)However, all types of botulinum toxin are rapidly destroyed by heating to 100 °C for 15 minutes (… )
(Heating to) 80 °C for 30 minutes also destroys BoNT.
Also : toxin is destroyed doesn’t necessarily means bacteria is also destroyed.
15 minutes and 30 minutes are a pretty long time to have to heat food up for.
When I’m reheating soup I generally pull it from the stove as soon as it simmers, so that’s probably around 2 minutes above 95°C and like 5 minutes above 80°C.
Actually making the soup the first time, I may simmer for hours, but some of the vegetable/herb ingredients I’m adding with less than 10 minutes of simmer time, so that wouldn’t be enough to destroy the toxin reliably.
Thanks, I was always taught the toxin survived heating, but apparently it’s the spores that can survive and reproduce.