Why is boiling at standard temperature and pressure an inadequate method of processing for canned foods? Multiple Choice Boiling kills nonpathogenic bacteria but pathogenic bacteria will survive. Heat does not kill bacteria, ultraviolet radiation is the only effective method of processing. Boiling to 100 C will kill vegetative C. botulinum cells, but any spores will survive to temperatures of 120°C. Boiling kills C. botulinum bacteria but the exotoxin it produces remains potent.

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