Answer:
The correct answer is: cooking.
Step-by-step explanation:
Cooking food often has a hygienic function and eliminates the presence of possible pathogens. The effects vary depending on the type of cooking used and, therefore, the degrees that are applied. Thus, at more than 70 ° C, the pathogenic microorganisms are destroyed, although some do not withstand temperatures above 55 ° C. In many cases, microbial growth is linked to temperature changes. Therefore, heat control is very important to ensure that food is safe.
Heat is an important source of pathogen destruction. The hygienizing function of cooking is due to the fact that there are many pathogenic microorganisms that do not withstand temperatures above 55 ° C. At these degrees, which are reached in most cooking methods, bacterial accumulations begin to degrade and do so more as the temperature is maintained over time or if it increases.