What preventive measure is recommended for Clostridium botulinum?

Boiling food for at least 10 minutes is an effective preventive measure against Clostridium botulinum, as this bacterium produces a potent toxin that can lead to botulism. The heat from boiling not only destroys the bacteria but also denatures the toxin produced, making the food safe for consumption.

This is especially crucial for foods that are at high risk, such as improperly canned goods, which may contain spores of C. botulinum. While refrigeration can slow down the growth of many bacteria, it doesn't eliminate the spores or toxins already present. Thorough cooking is also important, but it does not guarantee the destruction of the toxin if it's already been formed. Freezing can stop the growth of bacteria but does not kill the spores or destroy the toxin either. Therefore, boiling for at least 10 minutes is a widely recommended practice to ensure food safety from this particular pathogen.