• remer@lemmy.world
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    4 months ago

    But some bacteria produce toxins that survive moderate heating 😢

    Edit: “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 176°F (80°C) for 30 minutes or 212°F (100°C) for 10 minutes before consumption can greatly reduce the risk of foodborne illness (WHO 2000).”