According to the search results, the temperature needed to kill botulism spores is in the range of 240°F to 250°F (115°C to 121°C) . This temperature can be achieved by using a pressure cooker/canner or by heating food to a typical cooking temperature of 176°F. Botulism bacteria die at boiling temperature, but botulism spores can survive boiling water. The botulinum toxin that causes the disease can be destroyed at 185°F (below boiling) or boiling for 10 minutes. To prevent botulism, it is recommended to store food items below 41°F (5°C) and hold hot food above 135°F (57°C) . Additionally, low-acid foods such as red meats, fish, poultry, and vegetables (except for most tomatoes) should be processed properly in a pressure canner at a temperature of 240°F or above for a specific period of time.