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As was pointed out by @RollingCompass, the risk from Botulinum food poisoning is mainly in foods that have not been prepared properly, or improperly stored. It is also quite rare - there were only 19 confirmed cases of food-borne botulinum poisoning in the USA in 2017, which had about 325 million people in that year. Clostridium botulinum, the bacterial ...


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Food-borne botulism is a risk mainly in homemade products which were not adequately sterilized before extended storage. The reason is that there must be live botulism spores in the product in the first place, which is not the case with store-bought products as long as these are undamaged and were prepared in accordance with hygiene regulations. For example, ...


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Temperature of water boiling - 100°C. You boiled it for 15 minutes. So yes, you exceed the time and temperature needed for pasteurisation and denaturation of toxin. Cindy comment was referring to the fact that botulin need temperature of around 37°C to thrive so a working refrigerator would stop bacteria from producing toxins. IF and this is very ...


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