Food is cooked to kill bacteria as it is canned; the cans then keep out any new bacteria.
Normally fruit essence is a food for bacteria. Acidic fruit, such as citrus, or vinegars, can kill some bacteria.
It creates an acidic environment which many bacteria cannot tolerate.
The use of heat to kill bacteria in food and beverages is pasteurisation
The organ that kills bacteria is the stomach. The stomach produces acids that kill the bacteria as it digests food.
Pour Salt, kill the air Decrease bacteria Pour Salt, kill the air Decrease bacteria
Freezing doesn't necessarily kill bacteria. It stops them from multiplying, but they can revive when the food is thawed. And the toxins they produced before being frozen will still be there.
It will kill a lot of bacteria, but it does not sterilize the food.
The answer is Stomach
true
Yes, via bacteria such as salmonella or toxins such as botulinum.
Ultraviolet light.