More specifically, does almost boiling water have the same effect? Or is there something particularly special about boiling water that kills germs/bacteria? – if so what is it, and why is it special?
In: Chemistry
Generally, the heat changes molecules in the bacteria and this is what kills them. Most bacteria are killed by boiling, but some create endospores. These are like armored heat resistant escape pods for the germs, and boiling water won’t kill them in a reasonable time. The endospores will just hatch and grow a new colony of bacteria when things cool off. Botulism bacteria are an example of these germs. Therefore, canned goods that aren’t acidic (not tart or sour) have to be pressure canned since that uses higher temperatures to kill the endospores.
Some germs are killed at lower than boiling temps, say 160 F, most are killed by boiling, and others take higher temps.
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