On 10/31/2016 2:46 PM, Janet wrote:
> In article >,
> says...
>>
>> On 2016-10-31 1:54 PM, Janet wrote:
>>> In article >,
>>> says...
>>>>
>>>> If heating destroyed all the harmful bacteria, then it would also destroy
>>>> botulism...but it doesn't
>>>
>>> It does.
>>>
>>>> ...explain that.
>>>
>>> http://www.who.int/mediacentre/factsheets/fs270/en/
>>>
>> Apparently is doesn't. From the article you linked:
>> Though spores of Clostridium botulinum are heat-resistant, the toxin
>> produced by bacteria growing out of the spores under anaerobic
>> conditions is destroyed by boiling (for example, at internal temperature
>> >85°C for five minutes or longer). Therefore, ready-to-eat foods in low
>> oxygen-packaging are more frequently involved in botulism."
>>
>> Heat destroys the toxin but not the spores that produce it.
>
> http://food.unl.edu/clostridium-botulinum
>
> " Clostridium botulinum is an anaerobic, sporeforming bacteria that
> produces a neurotoxin. The bacteria can exist as a vegetative cell or a
> spore. The spore is the dormant state of the bacteria and can exist
> under conditions where the vegetative cell cannot. When conditions are
> right, the spore will grow into the vegetative cell. When the vegetative
> cells grow to high numbers, this bacteria produces the toxin. The
> vegetative cells of Clostridium botulinum are destroyed by heat but the
> spore is very resistant to heat. Temperatures well above 100°C (212°F)
> are needed to destroy the spore. "
>
>
I see that those in a university are unaware of the correct word:
"bacterium"