How can people kill harmful bacteria that might live in some human foods?

Every living thing requires its environment to be within the limits of what it can survive. We as humans can freeze to death, suffocate, bleed out, be over-radiated, starve, die of thirst, or any number of other things.

Bacteria are no different. If a bacteria is moved outside of the range of tolerance for it to live, it will die.

Bacteria can be subjected to too much heat, killing it. This is why we cook food. Bacteria can be killed by exposing it to low levels of radiation. This is done to some of our foods now. Bacteria can be killed by weakening the cell wall. This is done with substances like penicillin, or cleaning alcohol. Bacteria can be killed by starving it. This is done by our white blood cells as it surrounds a bacteria and doesn't allow anything in. Bacteria can be killed by hunting it down. There are developments being made where custom viruses are being made that hunt down a specific type of bacteria to kill it. Bacteria can be killed by removing water availability. This is why we dehydrate some foods. Bacteria can be killed by making it too acidic. This is why we pickle cucumbers to make pickles.

Some other things include too much or too little oxygen, too much or too little light, too little sugar (or other food), too little or too much atmospheric (or underwater) pressure, and even too many predators.

People can kill harmful bacteria that might live in some human foods through various methods, including:

1. Cooking: Properly cooking food to the recommended internal temperature can effectively kill harmful bacteria. Different types of foods require different cooking temperatures to ensure safety.

2. Pasteurization: Pasteurization is a process of heating liquids (such as milk and juice) to a specific temperature for a set period to kill harmful bacteria without significantly altering the taste or nutritional value of the product.

3. Canning: Canning involves sealing food in airtight containers and heating them to high temperatures to destroy bacteria and other microorganisms, preventing spoilage.

4. Fermentation: Fermentation is a process in which beneficial bacteria or yeasts are used to break down sugars and produce acids or alcohol, creating an environment unfavorable for harmful bacteria.

5. Irradiation: Food irradiation involves exposing food to ionizing radiation, such as gamma rays or electron beams, to kill bacteria, parasites, and insects without significantly affecting the taste, texture, or nutritional value of the food.

6. Freezing: Freezing food at temperatures below 0°C (32°F) can slow down or halt the growth of harmful bacteria. However, freezing does not necessarily kill all bacteria; it merely inhibits their growth.

7. Chemical disinfection: Some chemical agents, such as chlorine, hydrogen peroxide, and vinegar, can be used to disinfect surfaces and kill bacteria on food preparation surfaces, utensils, and equipment.

8. Proper hygiene and sanitation: Practicing good hygiene, such as washing hands thoroughly with soap and water before and after handling food, and maintaining clean cooking and food storage areas, can help prevent the spread of harmful bacteria.

By employing these methods, people can reduce the risk of foodborne illnesses caused by harmful bacteria and ensure the safety of the food supply.