🤓 Based on our data, we think this question is relevant for Professor Molumby's class at UIC.
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.
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?
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Based on our data, we think this problem is relevant for Professor Molumby's class at UIC.