Biology Practice Problems Proteins Practice Problems Solution: The toxin associated with the foodborne disease bo...

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Solution: The toxin associated with the foodborne disease botulism is a protein. To avoid botulism, home canners are advised to heat preserved foods to boiling for at least 12 minutes. What doe the heat do?/ How does it help?

Problem

The toxin associated with the foodborne disease botulism is a protein. To avoid botulism, home canners are advised to heat preserved foods to boiling for at least 12 minutes. What doe the heat do?/ How does it help?

Solution

Heating preserved foods to boiling for a few minutes is generally known to kill bacteria that survived the packaging process and storage. For this particular case, however, the botulinium toxin is also neutralized by heat because it is a protein. 

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