Comparing Effects of Different Heating Methods in Neutralising Toxin Botulism

Botulism toxicity, which is commonly seen after use of house or industrial conserves, is caused by the effects of clostridium neurotoxin. Different types of these neurotoxin are A to H but only A, B and E types affect human. This neurotoxin is severely fatal for human, and because of the presence of this microorganism in all around the world’s soil, and growing conditions in non-aerobic environments, conserved foods are able to produce toxin in conserves. Mostly the disease after that happens has an outbreak. This neurotoxin is sensitive to heart and can be easily neutralized in doubtful foods. In this model, this toxin was inoculated to 13 various kinds of conserves and after two days was heated by microwave, direct heat, immersing closed conserve in boiling water, and using over 140oC. According to the results, microwave with 100% of power in 3 minutes, direct heat in 10-15 minutes and heating by boiling water in at least 30 minutes are able to neutralize toxin botulism, and oven method with dry heat is not a suitable method for neutralizing toxin botulism.