At which warmth does germs on food denigrate?
Answers: I think I know what you mean here. It vary from food to food but here are a few example: ground beef need to be cooked to minimum internal temperature of 155 degree Fahrenheit. Whole muscle beef can be cooked a lower internal tempeture because is a not a comminuted product, meaning that it produced from different parts of the animal that are ground up.
I don't know that this question exactly make sense...so at what temp 'do' germs on food "attack the reputation of... or deny the importance of" ? or do you mean 'stop growing/reproducing/die'?
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