Definition of Botulinum cook:
High-heat cook, at a minimum temperature of 121°C (250°F) for at least 3 minutes, required to reduce the chance of survival of clostridium botulinum spores (which survive boiling water) to one in a trillion. Botulinum cook is primarily for low acid (pH above 4.5) canned food including fish (and other seafood), meats, poultry, mushrooms, and vegetables (except tomatoes). See also botulism.
Meaning of Botulinum cook & Botulinum cook Definition