49.
A:
Exposure of food to 71.1 C for 15 sec to destroy spoilage microorganisms
B:
Exposure of food to heat to inactivate enzymes that cause undesirable effects in foods during storage. o
C:
Exposure of food to 71.1 C for 15 sec to destroy pathogenic microorganisms
D:
Use of irradiation to destroy certain pathogens in foods.
The answer is: C