Vegetative forms of Clostridium botulinum spores are killed in:

The correct answer is based on the fact that Clostridium botulinum, which causes botulism, can exist in vegetative and spore forms. The vegetative cells of this bacterium are sensitive to heat, but the spores are notoriously heat resistant. The option stating 10 to 15 minutes at 176 degrees Fahrenheit indicates a temperature sufficient for effectively killing the vegetative cells, as they are killed at temperatures above 140 degrees Fahrenheit within a short time frame.

At 176 degrees Fahrenheit, the vegetative cells are destroyed relatively quickly because heat disrupts the cellular structure and proteins. This temperature is well above the range of common food storage temperatures, which further ensures the safety of food from this particular pathogen when cooked appropriately.

The choice of 80 degrees Fahrenheit would not effectively eliminate vegetative cells, as that temperature is too low to ensure destruction. Similarly, the other temperatures listed, such as 112 degrees Fahrenheit or even the high one-minute exposure at 250 degrees Fahrenheit, address conditions that may not apply to vegetative cell death. The focus on heat and the time required to achieve sufficient lethality is what makes this answer appropriate in the context of food safety concerning Clostridium botulinum.