Why are some foods heated to high temperatures before they bottled?

- High temperatures kill harmful bacteria and other microorganisms that can cause foodborne illnesses. This is especially important for foods that are shelf-stable (i.e., they don't need to be refrigerated) or that are consumed by people who are more susceptible to food poisoning, such as the elderly, young children, and pregnant women.

Prolong shelf life

- Cooking at high temperatures can also help preserve food by inactivating enzymes that can cause spoilage.

- As a result, heated foods can be stored for longer periods of time without spoiling, which reduces food waste and saves consumers money.

Improve flavor and texture

- In some cases, heating foods to high temperatures can also improve their flavor and texture. For example, tomatoes that are cooked until they burst develop a sweeter, more concentrated flavor, and roasted vegetables have a crispy texture that is not present in raw vegetables.