Due to E. coli outbreak in spinach, USDA recommends that we boil spinach in water before consumption. We learned that 2

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Due to E. coli outbreak in spinach, USDA recommends that we boil
spinach in water before consumption. We learned that 2 major
reactions occur when we boil spinach: 1) the reaction that kills E.
coli, and 2) the reaction that turns the fresh green color into
unpleasant dark green. We know that the activation energy for the
1st reaction is around 240 kJ/gmol, and the activation energy for
the 2nd reaction is about 96 kJ/gmol. We also know in the city that
the boiling temperature of water is 100ºC, while in a house at the
top of a mountain water boils at 90ºC. To achieve the same log
reduction of E.coli at both places, at which place would the
original fresh green color of spinach be likely better
preserved?