Topical Terminology > Botulinum Cook
Botulinum cook
For Botulinum cook we have a term and definition in Food Industry.
Botulinum Cook (Food Industry) 
The botulinum cook is the amount of heat processing required to reduce the chance of survival of a botulinum spore to 1 in 1,000,000,000,000. Low acid food (above pH 4.5) sealed in an air tight container, such as a can, stored above 3ºC, requires a botulinum cook. Normally this consists of heating the food to a core temperature of at least 121ºC for 3 minutes.
See botulism, Canning, Clostridium botulinum and heat processing
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