### q4 heating food enough to kill botulism ruins the taste > To combat botulism in canned foods, it is necessary for all parts of the sealed can to reach an internal temperature of 121C, as this is sufficient to destroy botulinum spores, leaving the contents of the can free from the potential for bacterial growth. As manufacturers understandably err on the side of caution, this results in a lot of heat energy being put into canned produce, often resulting in a slightly burnt, canned taste, particularly in dairy produce, creamy sauces or other items high in sugars. - [View Highlight](https://read.readwise.io/read/01fn6rxd04ttwjw4pr3z8zshzs) - [[Botulism is the World's Deadliest Thing by Anthony Warner#q4 heating food enough to kill botulism ruins the taste|View in Vault]] This should be relevant for the Temple of [[The Gardener]] and [[rorgoten]].