"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 12/24/2014 11:01 PM, Julie Bove wrote:
>>>> She said overnight. That's usually at least 8 hours and she said it
>>>> was
>>>> above 50 degrees. If she wants to give someone food poisoning, that's
>>>> her business. I grew up being told to fear green beans because of
>>>> botulism.
>>>
>>> Okay, you were fine up to the the point about overnight, 50 degrees. But
>>> growing up being told to fear green beans? I find that pretty funny.
>>
>> Oh it's funny the a woman died? I don't think so. It was on the news.
>> My grandma couldn't grasp the fact that they were home canned green beans
>> and the woman likely did something wrong when she canned them. But they
>> were warning people to make sure to fully heat their cooked beans before
>> eating them. So... The only beans we ever got at her house were cooked
>> to mush. It wasn't funny and the poor woman was terrified that if she
>> didn't do this, we would all die.
>
> Heat kills botulin and neutralizes the toxin. I think it is 140F but it
> could be 160F. In any case, a GB casserole is cooked to much higher a
> temperature than that. Don't know why GBs would be so vulnerable as they
> do not actually grow in the soil as do say mushrooms.

In this case it would be *was* cooked. Not *is* cooked. And I would
surmise that the fact that they were green beans had little to do with it.
But I'm no canning expert. In this case, the beans were cooked and left
out. Cooked and served? Not a problem. Cooked and left out? Different
story.