Question

1. Based on your observations, is it possible that bacteria can thrive in

a sealed can and cause vegetables to spoil?

Answer 1

Step-by-step explanation:

When bacteria and other nasty pathogens are heated beyond a certain temperature (usually the boiling point of water – 212 degrees Fahrenheit), they are neutralized or killed. Since the can is sealed before this heating process occurs, no additional bacteria or spores can make it into the can.