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Do all toxins in food survive the cooking process?

No, not all toxins in food survive the cooking process. In fact, cooking may inactivate the botulism toxin, which originates from Clostridium botulinum. Boiling food for 10 minutes eliminates this toxin. However, many other toxins are heat-stable. For example, Staphylococcus can produce toxins that are not destroyed by high cooking temperatures. To prevent toxins from developing in food, don't leave food sitting out at room temperature for more than 2 hours. On a hot day (30° C or higher), food should not be left unrefrigerated for more than 1 hour.

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European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands