3 ms·
When I think of beans I just think botulism. But that's more to do with preserving them, not sure this within a day or two cooking method applies there. https:/
by lathiat 5y ago
When I think of beans I just think botulism. But that's more to do with preserving them, not sure this within a day or two cooking method applies there. https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html https://www.cdc.gov/foodsafety/communication/home-canning-an...
- loonster 5y agoReheating to 176F for 10 minutes (or 185F for 5m) will deactivate the botulinum toxin. This won't kill the botulism spores, just the toxin that can kill you.