FOOD TECHNOLOGY

Detailed explanation-1: -As food is heated and cooked, the heat kills the microorganisms. Boiling kills most bacteria.

Detailed explanation-2: -The World Health Organization (WHO) notes that bacteria are rapidly killed at temperatures above 149°F (65°C). This temperature is below that of boiling water or even a simmer.

Detailed explanation-3: -Heat. Boiling or blanching food at high temperatures destroys all enzyme activity and almost all microorganisms. The more acidic the food, such as fruit, the more easily microorganisms are destroyed by heat. Boiled preserves must be sealed in airless conditions (e.g. airtight jars) to prolong their shelf life.