What can kill Botulism?

Botulism is caused by a toxin produced by the bacterium Clostridium botulinum. The toxin can be destroyed by heating food to a temperature of 85°C (185°F) for at least 5 minutes. Proper canning techniques, including pressure canning for low-acid foods, also help eliminate the bacteria and its spores. Additionally, acidic environments, such as vinegar or lemon juice, can inhibit the growth of C. botulinum.