Home-canned low-acid foods, such as beans and corn, may be contaminated with Clostridium botulinum, a bacterium that produces a dangerous toxin. To destroy the toxin, the food should be ________.
A. frozen for 2 days and then thawed in the refrigerator before eating
B. chilled for at least 24 hours before serving
C. boiled for 10 minutes before tasting or eating
D. heated in a microwave oven for 5 minutes
Answer: C
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