Comment on Bread mold

• A_A@lemmy.world ⁨1⁩ ⁨week⁩ ago

  i agree with what you said with this exception :
  Clostridium botulinum
  en.wikipedia.org/wiki/Clostridium_botulinum → Microbiology →→ Serotypes (…)However, all types of botulinum toxin are rapidly destroyed by heating to 100 °C for 15 minutes (… )
  (Heating to) 80 °C for 30 minutes also destroys BoNT.

  Also : toxin is destroyed doesn’t necessarily means bacteria is also destroyed.

  source

  • exasperation@lemmy.dbzer0.com ⁨1⁩ ⁨week⁩ ago

    15 minutes and 30 minutes are a pretty long time to have to heat food up for.

    When I’m reheating soup I generally pull it from the stove as soon as it simmers, so that’s probably around 2 minutes above 95°C and like 5 minutes above 80°C.

    Actually making the soup the first time, I may simmer for hours, but some of the vegetable/herb ingredients I’m adding with less than 10 minutes of simmer time, so that wouldn’t be enough to destroy the toxin reliably.

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  • Catoblepas@piefed.blahaj.zone ⁨1⁩ ⁨week⁩ ago

    Thanks, I was always taught the toxin survived heating, but apparently it’s the spores that can survive and reproduce.

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