Q - Do all toxins in food survive the cooking process?
A -No, all toxins in food do not survive the cooking process. In fact, the botulism toxin caused by Clostridium botulinum can be inactivated by cooking. Boiling food for 10 minutes eliminates this toxin. However, A lot of other toxins are heat stable. For example, Staphylococcus can produce toxins that are not destroyed by high cooking temperatures. To prevent toxins from developing in food, don"t leave food sitting out at room temperature for over 2 hours. On a hot day (90° F or higher), food should not sit out for over 1 hour.
Information on Food safety, Foodborne Illness, poisioning prevention, How to handle foods and prevent bacteria |
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