Why does food go bad when it is hot, but not when it is hot?

Classification: Education/Science >> Science and Technology

Problem description:

The same is heating.

Analysis:

Few bacteria can survive at 100 degree water temperature. Boiled food is hygienic and safe in a short time after sterilization.

The weather is hot, rising to about 37 degrees, bacteria just multiply rapidly and food rots;

Therefore, if cooked food is not eaten fast, it will rot quickly at about 37 degrees, at most because there are many bacteria in the air. Cooked food (after cooling)+temperature suitable for bacterial reproduction = corruption.

Therefore, as the saying goes, "cooked food is not easy to go bad." Then how to break it? Bacteria+good temperature 30 ~ 40 degrees.