How do you prevent botulism in bacon?

Chef's answer
To prevent botulism (a relatively rare foodborne illness most often caused by improper home canning), sodium nitrite in the form of curing salt is often also used in cured and processed meats. But because bacon is fried before eating, botulism isn't an issue, so the use of curing salt is considered optional.14 Apr 2015
Frequently asked Questions 🎓
Although botulism can cause severe and prolonged symptoms, most people recover completely from the illness. Early treatment reduces the risk of permanent disability and death. However, even with treatment botulism can be fatal. Without treatment, more than 50% of people with botulism would die.
the container is leaking, bulging, or swollen
the container is leaking, bulging, or swollen
Botulism symptoms usually begin about 18 to 36 hours after eating contaminated food. Signs of botulism include weak muscles, drooping eyelids, and double vision. In rare cases, you may also experience nausea and vomiting.22 Apr 2015
The main ingredient in a cure, salt, functions primarily to kill bacteria and thus act as a preservative. ... But because bacon is fried before eating, botulism isn't an issue, so the use of curing salt is considered optional.14 Apr 2015
Cooking the snot out of something at 450F will kill botulinum bacteria (but if the toxins are already in the meat at dangerous levels, cooking doesn't change that). Botulism toxin is denatured (destroyed) at 185F for 5 minutes. ... I'm not aware of any cases of botulism from jerky, it is too quickly dried and too salty.20 Jun 2017
1) there is not a long curing time in which spoilage can occur and 2) it is being hot smoked. When bacon is cold smoked it will be at dangerous internal temps for long periods of time. This can increase the chances of botulism.10 Jun 2016
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