Final answer:
The toxin related to red snappers and other marine life is from red tides causing paralytic shellfish poisoning. The recommended cooking temperature to inactivate botulinum toxin is 116 °C (240 °F) for 15 seconds, a target achieved by pressure canning.
Step-by-step explanation:
The toxin often related to the red snapper, as well as other marine life, is caused by harmful algal blooms known as red tides. These blooms can produce paralytic shellfish poisoning, which is dangerous for humans. In the case of red snapper, properly cooking the fish can help reduce the risk associated with toxins. When it comes to the bacterium Clostridium botulinum, which is known for its deadly neurotoxin causing botulism, the botulinum toxin can be inactivated by heating it to an appropriate temperature. To ensure safety, the food should be cooked to a minimum temperature of 116 °C (240 °F) for 15 seconds within two hours. This temperature is significant because it is capable of killing C. botulinum endospores and denaturing the toxin even though it can only be achieved through pressure canning for home-preserved foods. The Centers for Disease Control and Prevention (CDC) recommends boiling home-canned foods for about 10 minutes before consumption to neutralize any botulinum toxin that might be present, as the toxin is heat labile.