I asked on the cooking site, but was directed here. This is my original question http://cooking.stackexchange.com/questions/35726/botulinum-toxin-in-home-canned-green-beanshttps://cooking.stackexchange.com/questions/35726/botulinum-toxin-in-home-canned-green-beans
The reading is quite long, however I merely want to know the minimum temperature and minimum time at which that temperature must be maintained in order to destroy botulinum toxin. I want to review a study where the determination was made. Can anyone assist?