The freshly stewed bird's nest in Yanzhiwu was sterilized at 1 15℃ for 25 minutes. Protein denaturation and inactivation of viruses and bacteria in vivo at high temperature can make viruses and bacteria die. Generally, bacteria will die at 100℃, but some thermotolerant bacteria or spores can still survive, so through systematic research, we will choose high temperature sterilization above 100℃ to ensure food safety. Therefore, the purpose of high-temperature stewing is to ensure the absolute safety of products. Fresh stewed bird's nest cooked at low temperature and constant temperature has obvious safety hazards. The low-temperature cooking process below 100℃ for dozens of minutes can hardly completely kill high-temperature resistant bacteria. Therefore, low-temperature cooking can not guarantee the commercial sterility of the product 100%, and the food safety problem remains to be discussed.