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A member asked:
Sorry for same question but my major concern is small food particles that were left in oil from previous fried item now i used same oil after one month and got scared of botulism?
A doctor has provided 1 answer
Raising the temperature of any oil/food to 185 F degrees for 5 minutes kills botulism spores or toxin. Any common cooking oil that is brought to boil will exceed the temperature at which these are neutralized & risk removed.
Answered 1/25/2023
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