What is the temperature range used in heat treatment to effectively kill bacteria in food? 

The temperature range used in heat treatment to effectively kill bacteria in food is option 70-85°C. This temperature range is typically used for cooking or boiling food to kill harmful bacteria, viruses, and other microorganisms that may cause foodborne illness.

It is important to note that different types of food and microorganisms may require different temperatures and time periods for effective heat treatment. Therefore, it is important to carefully monitor the temperature and duration of heat treatment to ensure that all harmful microorganisms are effectively eliminated.

Temperatures below this range, such as 0-5°C or 20-25°C, are not effective in killing bacteria and may even encourage bacterial growth. Temperatures above this range, such as 100-120°C, are used for sterilization, but can also result in overcooking or burning the food, which may affect its quality and nutritional value.