this post was submitted on 03 Jul 2024
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got to taste better than those "potatoes" they found.
Supposedly sustaining an internal temp of 85c for more than 5 minutes will remove biological contaminants.
That's easily achieved by running a rolling boil.
Not sure what to do for heavy metals in the cans.
This kills the bacteria that makes the botulism.
The poop of the bacteria is what’s incredibly dangerous, and heating it just means you’re eating hot botulism.
You still die, just with warm bacteria poop in your belly.
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.