Answer:
The correct option is: 4. Heat at 62.8 degrees C for 30 minutes
Explanation:
Pasteurization is the process or technique of heating packaged as well as the unpackaged liquid food, to remove pathogens and extend the shelf life. In this process,<u> the food is usually heated at temperatures below 100 °C.</u>
Originally, this process involved heating the food at 72.2 °C for 15 seconds and <u>62.8 °C (145 °F) for 30 minutes, for batch pasteurization.</u>
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Because by damaging capsids, there is no place for the bad DNA to be stored. So the drug destroys the DNA so no more of the virus can be stored in the body.
Aerobic respiration to lactic acid fermentation, lactic acid is the reason your muscles get sore after a workout
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