Food poisoning may be prevented by the inactivation of the bacterium and its spores in heat-sterilized or canned products or by inhibiting bacterial growth and toxin production in other products.
So how are the bacteria inactivated? Is it that the heat sterilization of the can inactivates the Clostridium botulinum?
Nice article.
Thank you. Clostridium botulinum can be killed by proper sterilization but mostly it is their spores that are stubborn because they are very resistant to heat. 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.