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Pathogenes in food are required to be killed off with 72 °C for 16 seconds, 70 °C for 2 minutes or 63 °C for 30 min. Regulations depend on country.

This pasteurisation does not kill all pathogens or other microorganisms, but enough to make it risk free to consume, one wants to reduce the adverse effect on taste at the same time.

For conserves a higher temperature is prescribed: 121 °C.

Freezing and dry heat is not a safe way to kill bacteria, as they can survive in an extremely resistant spore state (endospores).

At 150 °C the DNA starts to be destroyed, however.

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13y ago

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