Boiling Canned Food: Kills Botulinum Toxin but Not Spores in Home-Canned Goods

Boiling commercial canned food for ≥10 minutes at a rolling boil kills vegetative C. botulinum cells and toxins.

However, home‑canned foods (often low‑acid) may harbor heat‑resistant C. botulinum spores that survive boiling. Do not rely on boiling for home‑canned safety.