No, all toxins in food do not survive the cooking process. In fact, the botulism toxin caused by Clostridium botulinum can be inactivated by cooking. Boiling food for 10 minutes eliminates this toxin. However, many other toxins are heat stable. For example, Staphylococcus can produce toxins that are not destroyed by high cooking temperatures. To prevent toxins from developing in food, don"t leave food sitting out at room temperature for more than 2 hours. On a hot day (90° F or higher), food should not sit out for more than 1 hour.
Source: Excerpted from FDA/CFSAN Food Safety A to Z Reference Guide, September 2001