Question

To what extent should food items enclosed in cans be heated to destroy microorganisms?​

Answer 1

Answer:

this is your correct answer

Answer 2

Answer:

Equivalent conditions capable of reducing spoilage microorganisms involve heating to 65 °C (149 °F) and holding for 30 minutes or heating to 88 °C (190 °F) and holding for 15 seconds. When the pH of a food is greater than 4.5, the heat treatment must be severe enough to destroy pathogenic bacteria.