Botulism bacteria are killed at temperatures above 185F (85C).
To ensure that the temperature is high enough to kill botulism when preparing food, you should follow proper cooking guidelines and use a food thermometer to ensure that the food reaches a temperature of at least 185F (85C) for a sufficient amount of time. This will effectively destroy the botulism toxin and prevent foodborne illness.
The temperature required to kill bacteria in water is typically 140F (60C) or higher.
When canning, the pH does not kill botulism. Rather, a pH less than 4.6 is needed to prevent botulism from growing. If you are canning foods with a pH at or over 4.6, a pressure canner is needed to completely kill botulism.
The temperature required to effectively kill bacteria in water is typically around 140F (60C) or higher.
yes it does
I think so
Botulism is a type of food poisoning. What causes it is the bacteria living on our food that produce toxins that can kill humans.
No, botulism bacteria cannot grow in the refrigerator because the cold temperature inhibits their growth.
yes , boiling kill almost of botulinum toxin
I think 121 C is good enough for kill HIV hepC /B
Water must be heated to a temperature of at least 140 degrees Fahrenheit (60 degrees Celsius) to effectively kill bacteria.
nope. the alcohol in the beer would kill it.