notbob wrote in rec.food.cooking:
> On 2016-10-31, Janet > wrote:
>
> > says...
>
> >> If heating destroyed all the harmful bacteria, then it would also
> destroy >> botulism...but it doesn't
>
> > It does.
>
> Thnx Janet. It's amazing how many folks post on this newsgroup who
> have no clue of WTF they're talking about!
>
> Not only does heat destroy botulism, canneries routinely put live
> botulism bacterium (and others) in specially marked cans, run 'em thru
> the cook cycle, then check to see if all bacterium is COMPLETELY DEAD!
> It's what determines cook temps/times are necessary to safely can food
> products. Also note, "under low-oxygen conditions", like in canned
> foods. And yes, having worked in a cannery, I've actually done this
> test.
>
> This is a non issue with a cast iron skillet, unless N2 wants to cook
> on cast iron in a spaceship that's losing its life support. 
>
> nb
I found it rather amusing as well, and kinda sad but back when many of
us went to school, they didnt really teach the same things and some
didn't know to produce the toxins, the item has to be in a largely
anerobic situation (such as a can). Although the bacteria can
technically be on a cast iron skillet, they won't produce toxins
because the O2 exposure is like 500X the amount for that to happen.
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