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-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?