That's the pasteurization part. What I'm saying, is that if you had a jar of food that wasn't processed correctly but looked fine (botulism doesn't typically change the appearance), subsequently cooking it will destroy the bacteria and toxin. There's no mention in the article of the toxin being heat sensitive.
So if you can some spaghetti sauce and simmer it for 10 minutes before adding to the pasta, then you should have no risk of botulism. Think of it as defense in depth - a second safeguard against botulism.
CDC says 85C internal temperature for 5 minutes, but better to just throw it out - botulism isn’t the only thing that will grow in food that hasn’t been prepared or stored safely.
Well sure, if you have reason to believe it spoiled (you can't tell by looking at it). I'm just saying, botulism isn't as much of a threat as some people make it out to be. If the article was to mention that it is easily destroyed by cooking, then readers could take the extra step of cooking it before eating to put their minds at ease.
If you don’t have reason to believe it’s spoiled, there’s no reason to follow the botulism toxin procedure. As the article mentions, botulism in canned foods is practically non-existent with modern safety procedures.
So if you can some spaghetti sauce and simmer it for 10 minutes before adding to the pasta, then you should have no risk of botulism. Think of it as defense in depth - a second safeguard against botulism.