A botulinum cook is a thermal process designed to destroy the spores of Clostridium botulinum in low-acid canned foods. The industry standard is the 12D process: heating sufficient to reduce the spore population by twelve decimal reductions, equivalent to holding at 121°C for about three minutes for the most heat-resistant strains, adjusted for the food’s composition and container size. This lethality target underpins the safety of canned vegetables, meats, and fish. Process authorities validate each product’s scheduled process with heat-penetration studies, since cold spots in the container determine whether every spore receives the required treatment. It is the cornerstone of commercial canning safety.