Most non-spore-forming bacteria begin to die at temperatures around 60°C (140°F). Heat denatures the proteins and enzymes that bacteria need to survive. This is why cooking and pasteurization processes use temperatures above 60°C to ensure the destruction of harmful bacteria. Note: Some bacterial spores can survive higher temperatures and require sterilization (e.g., 121°C under pressure in an autoclave).
At which temperature do bacteria starts to die?
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