Viruses respond to temperature in such a way that most viruses are cold- and heat-resistant.
Most viruses are cold- and heat-resistant, maintaining their infectivity for long periods of time at temperatures below 0°C, even at liquid nitrogen temperatures (-196°C), and resuming their infectivity as soon as the temperature recovers. This is why some viruses that are tens of thousands of years old can be revived when the Arctic ice melts.
The inactivation of viruses by heat is mainly due to the fact that high temperatures can denature the proteins of viruses, making them biologically inactive, which is also the best way to kill viruses. Most viruses are inactivated at 50℃～60℃ for 30 minutes, so heating food for a period of time can kill most viruses.