Timeline for answer to Botulism risk in garlic naan bread? by Ecnerwal
Current License: CC BY-SA 4.0
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| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 21, 2024 at 21:06 | review | Suggested edits | |||
| Jan 22, 2024 at 2:37 | |||||
| Jan 19, 2024 at 20:55 | comment | added | eps | @JackAidley also only the surface is going to get hot, and bread is a great insulator so you'd have no guarantee of anything even slightly below the surface (the spots most likely to form botulism, in fact). This is a terrible answer. | |
| Jan 19, 2024 at 17:13 | comment | added | anon | 80 degrees is what I'm calling a high temperature, and one I doubt you'll hit for five minutes by toasting. | |
| Jan 19, 2024 at 15:58 | comment | added | Ecnerwal | "Although botulism spores are heat stable, botulinum toxin is heat labile. Botulinum toxin can be inactivated by heating to 176°F (80°C)." cdc.gov/botulism/pdf/bot-manual.pdf | |
| Jan 19, 2024 at 15:55 | comment | added | anon | No, I'm not. The spores are also heat resistant - much more so, in fact - but the toxin itself is also pretty tough. Cooking from scratch is likely to get things hot enough and for long enough, but simple reheating or toasting is another matter. | |
| Jan 19, 2024 at 15:54 | comment | added | Ecnerwal | @JackAidley You're confusing spores and toxin. They are different. | |
| Jan 19, 2024 at 14:43 | comment | added | anon | Botulism toxin is a heat resistant molecule, so you need to raise the internal temperature to high temperatures for some time (e.g. 5 minutes) to inactivate it. Neither toasting nor reheating in the oven are likely to produce the necessary temperatures to do this. | |
| Jan 19, 2024 at 13:30 | history | answered | Ecnerwal | CC BY-SA 4.0 |