[secretagent]

"Foodborne botulism, that occurs when the organism Clostridium botulinum is allowed to grow and produce toxin in food which is then eaten without sufficient cooking to inactivate the toxin"

How long and at what temperature ?

[Billthedrill]

What temperature?

Dunno in food - perhaps someone with experience in that field might chime in. The toxins (there are six serotypes) in the laboratory are "relatively heat-labile requiring about 10 min at 100 degrees C for inactivation." (Walden and Kluge, p. 761) Ten minutes of boiling? I'll have to defer that one...

[going hot]

256 degrees and 28 psi for 15 minutes