Question

boiling kills all food spoiling bacteria (true or false)​

Answer 1

Answer:

True

because of the heat bacteria died

Answer 2

Answer:

At 100°C (or 212°F), water boils. Above 74°C (or 165°F), bacteria die, although spores and toxins may survive. Food that is being cooked or reheated should hit 74°C (or 165°F). You can hold hot food for service at 60°C (or 140°F).