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
heat can cause proteins (the things that allow all living things to function) to denature. Proteins rely on having a certain shape to function and when they denature, they loose that shape (this is the same thing that happens when we cook food).
As for can this happen at lower temperatures, kinda. This happens in food all the time (chicken is safe to eat at 165, well below boiling). pasteurization can be done below boiling point as well. But it depends on the bacteria, and it depends on the proteins that you need to destroy. Another thing to keep in mind is that for pasteurization, the hotter the temp, the faster you can do it. So while it’s possible to do it at lower temperatures, it takes longer. Another thing to keep in mind is that boiling is readily identifiable, you don’t need a thermometer to identify the temp.
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