botulinum cook
Definition
High-heat cook, at a minimum temperature of 121°C (250°F) for at least 3 minutes, required to reduce the chance of survival of clostridium botulinum spores (which survive boiling water) to one in a trillion. Botulinum cook is primarily for low acid (pH above 4.5) canned food including fish (and other seafood), meats, poultry, mushrooms, and vegetables (except tomatoes). See also botulism.
botulinum cook is in the HACCP & Food Industry and Industries, Manufacturing, & Technology subjects.
botulinum cook appears in the definition of the following term: botulism
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