Food poisoning may be prevented by the inactivation of the bacterium and its spores in heat-sterilized or canned products or by inhibiting bacterial growth and toxin production in other products.
So how are the bacteria inactivated? Is it that the heat sterilization of the can inactivates the Clostridium botulinum?
Nice article.
RE: FOOD POISONING-FOOD BORNE BOTULISM