4 ms·

The article I linked to mentioned that fresh herbs could be a source as well. The article from OP mentions peppers can as well. So, I guess one has to be care

The article I linked to mentioned that fresh herbs could be a source as well. The article from OP mentions peppers can as well. So, I guess one has to be careful.

fiddlerwoaroof 3y ago
I wouldn’t do this myself, but theoretically heating the oil relatively high for a while before consuming would destroy any toxin buildup. The other route would be adding enough acid to prevent botulism from growing, but I think that can be a bit tricky.
- plaguuuuuu 3y ago
  botulism is pretty resistant to heat. ph, salt. im sure a high purity ethanol also
  - fiddlerwoaroof 3y ago
    The spores are, but the toxin is the problem and breaks down with heat so, in theory, if you boil the food for a bit before eating it, it would be safe.
    - mortureb 3y ago
      I’m pretty sure it’s the opposite. You can kill the spores with heat but it leaves the toxins intact.
      - OJFord 3y ago
        No, that's not correct. Hence it being a (overblown US citizen internet commenter) concern with preserved food. Can something like tomatoes, not naturally that acidic in a preparation that doesn't lower the pH much, and even though you've heated it and killed things in the process and it's now in a vacuum, it can potentially still develop.
  - brnaftr361 3y ago
    Botulinum toxins are large, easily denatured proteins... by heating to 80°C (176°F) for 20 minutes or > 85°C (185°F) for at least 5 minutes. Their heat resistance varies with composition of the food or other medium, and the concentration of the toxin. Reports suggest that HTST pasteurization (72°C/162°F for 15 seconds) is likely to inactivate most or all of the toxin in contaminated milk, while conventional pasteurization at 63°C/145°F for 30 minutes seems to be less effective. Chlorine and other agents can destroy botulinum toxins in water. The vegetative cells of C. botulinum are susceptible to many disinfectants, including 1% sodium hypochlorite and 70% ethanol, but clostridial spores are very resistant to inactivation. They 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. https://www.cfsph.iastate.edu/Factsheets/pdfs/botulism.pdf https://www.cfsph.iastate.edu/Factsheets/pdfs/botulism.pdf

The article I linked to mentioned that fresh herbs could be a source as well. The article from OP mentions peppers can as well. So, I guess one has to be careful.

fiddlerwoaroof 3y ago

I wouldn’t do this myself, but theoretically heating the oil relatively high for a while before consuming would destroy any toxin buildup. The other route would be adding enough acid to prevent botulism from growing, but I think that can be a bit tricky.

plaguuuuuu 3y ago
botulism is pretty resistant to heat. ph, salt. im sure a high purity ethanol also
- fiddlerwoaroof 3y ago
  The spores are, but the toxin is the problem and breaks down with heat so, in theory, if you boil the food for a bit before eating it, it would be safe.
  - mortureb 3y ago
    I’m pretty sure it’s the opposite. You can kill the spores with heat but it leaves the toxins intact.
    - OJFord 3y ago
      No, that's not correct. Hence it being a (overblown US citizen internet commenter) concern with preserved food. Can something like tomatoes, not naturally that acidic in a preparation that doesn't lower the pH much, and even though you've heated it and killed things in the process and it's now in a vacuum, it can potentially still develop.
- brnaftr361 3y ago
  Botulinum toxins are large, easily denatured proteins... by heating to 80°C (176°F) for 20 minutes or > 85°C (185°F) for at least 5 minutes. Their heat resistance varies with composition of the food or other medium, and the concentration of the toxin. Reports suggest that HTST pasteurization (72°C/162°F for 15 seconds) is likely to inactivate most or all of the toxin in contaminated milk, while conventional pasteurization at 63°C/145°F for 30 minutes seems to be less effective. Chlorine and other agents can destroy botulinum toxins in water. The vegetative cells of C. botulinum are susceptible to many disinfectants, including 1% sodium hypochlorite and 70% ethanol, but clostridial spores are very resistant to inactivation. They 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. https://www.cfsph.iastate.edu/Factsheets/pdfs/botulism.pdf https://www.cfsph.iastate.edu/Factsheets/pdfs/botulism.pdf