Microorganisms in food materials can be killed by
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Pasteurization, the destruction of vegetative cells of disease-producing microorganisms, consists of a temperature of 140°F for 30 minutes, or about 161°F for 16 seconds. Yeasts, molds, and the vegetative cells of spoilage bacteria also die at pasteurization temperatures.
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1
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Pasteurization, the destruction of vegetative cells of disease-producing microorganisms, consists of a temperature of 140°F for 30 minutes, or about 161°F for 16 seconds. Yeasts, molds, and the vegetative cells of spoilage bacteria also die at pasteurization temperatures.
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