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When toxins are heated to a warm temperature, the germs will multiply. There is only a certain extent that toxins can be heated to. The majority of toxins are killed when heated at a boiling temperatures, but there are a few types that survive. The most popular one is probably Clostridium botulinum which is found in soil and untreated water and in poorly preserved or canned food. Even small amounts of C. botulinum can induce severe poisoning.

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