what temperature botulism
While the botulinum spores can survive in boiling water, the toxin is heat-labile, meaning that it can be destroyed at high temperatures. Heating food to a typical cooking temperature of 80Â°C (176Â°F) for 10 minutes before consumption can greatly reduce the risk of foodborne illness. The following are suggestions for preventing foodborne botulism at home: If consuming home-canned foods of low acidity, heat to at least 80Â°C (176Â°F) for 10 minutes.