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Pressure canning exists because botulism bacteria or spores can survive boiling temperatures, so you use pressure to get the food up to something like 240F for
by aaronbaugher 1y ago
Pressure canning exists because botulism bacteria or spores can survive boiling temperatures, so you use pressure to get the food up to something like 240F for 30-120 minutes (depending on the food) to kill them. So I'd guess the answer is yes, though that doesn't account for any chemicals.
- firesteelrain 1y agoTechnically correct but I really hope people are not encountering botulism on a daily basis.
- kadoban 1y agoEspecially on clean, dry dishes (botulism is anaerobic, and needs moisture).
- m3047 1y agoIt was a few years ago, but potatoes baked in foil were the leading cause of food-borne botulism that year. I can't find a ranked list for a recent year, but it's still a recurring cause.
- firesteelrain 1y agoreally? I dont cook them that often in foil. I have never encountered it. Will keep it in mind
- m3047 1y agoIt's not the cooking, it's leaving them tightly wrapped in the foil (anaerobic) and not refrigerated; and then not reheating them hot enough to destroy the toxin. The toxin is destroyed at less than 100C, but not the bug.
- firesteelrain 1y agoI usually wash them off, poke them, lather in butter, wrap in foil then cook on the grill. Never been sick
- namibj 1y agoThe issue seems to be with storing them after cooking and before consumption.