RE: Botulism

["Neil, David M" <neildm@id.doe.gov>]

Any protein is heat labile - at a high enough temperature.  Few people do more than warm (<150 F) canned food; rarely to the recommended temperature (>190 F).  Fewer still bring it to a boil (200 -212 F depending on altitude), much less using a pressure cooker (~225 - 230 F as I recall).  What is the denaturization temperature for (any of the) botulism toxins?

 

Dave Neil

-----Original Message-----
From: Jon_W_Handy@RL.GOV [mailto:Jon_W_Handy@RL.GOV]
Sent: Tuesday, November 19, 2002 4:23 PM
To: radsafe@list.vanderbilt.edu
Subject: Botulism

Contrary to what has been said by more than one person, Clostridium botulinum (and perfringens) toxins are heat labile, i.e., denatured by cooking. 

Staphlococcus aureus toxin, however, is heat stable and will survive cooking.  You won't die, just wish you could.

 

The point is, will toxins be denatured by radioactivity?  I doubt it. 

 

J. Handy, HP and former Sanitarian

 

The usual disclaimers.