The botulinum toxin is heat sensitive and easily destroyed by boiling temps. As long as you properly cook it, you’ll be fine. From botulism.
Other stuff maybe, but what you said about botulinum toxin specifically is definitely 100% wrong.
This is from Wikipedia, so like this isn’t some obscure knowledge or whatever. It’s suuuuper common info for home canners.
The toxin, though not the spores, is destroyed by heating it to more than 85 °C (185 °F) for longer than five minutes. The clostridial spores can be destroyed in the autoclave with moist heat (120°C/ 250°F for at least 15 minutes) or dry heat (160°C for 2 hours) or by irradiation. The spores of group I strains are inactivated by heating at 121°C (250°F) for 3 minutes during commercial canning. Spores of group II strains are less heat-resistant, and they are often damaged by 90°C (194°F) for 10 minutes, 85°C for 52 minutes, or 80°C for 270 minutes; however, these treatments may not be sufficient in some foods.
The botulinum toxin is heat sensitive and easily destroyed by boiling temps. As long as you properly cook it, you’ll be fine. From botulism.
Other stuff maybe, but what you said about botulinum toxin specifically is definitely 100% wrong.
This is from Wikipedia, so like this isn’t some obscure knowledge or whatever. It’s suuuuper common info for home canners.
The toxin, though not the spores, is destroyed by heating it to more than 85 °C (185 °F) for longer than five minutes. The clostridial spores can be destroyed in the autoclave with moist heat (120°C/ 250°F for at least 15 minutes) or dry heat (160°C for 2 hours) or by irradiation. The spores of group I strains are inactivated by heating at 121°C (250°F) for 3 minutes during commercial canning. Spores of group II strains are less heat-resistant, and they are often damaged by 90°C (194°F) for 10 minutes, 85°C for 52 minutes, or 80°C for 270 minutes; however, these treatments may not be sufficient in some foods.