Did you know that boiling doesn’t work instantly for everything? Time matters. A quick dunk for a vegetable might only kill surface germs. For meat, you need a full boil for several minutes to reach the core.
Here’s a funny one: freezing doesn’t kill bacteria—it just puts them in a coma. Pop that frozen chicken into boiling soup, and you wake them up. Then you boil them. It’s like a horror movie, but with heat.
And get this: Some bacteria love hot springs. They’re called thermophiles. They thrive at 160°F. Your boiling water? That’s still a death sentence for them, but only just. Who knew germs had such wild hobbies?
Boiling Soup: Does It Eliminate Food Poisoning Bacteria Effectively
