At What Temperature Do Bacteria Die?

The World Health Organization (WHO) notes that bacteria are rapidly killed at temperatures above 149°F (65°C). This temperature is below that of boiling water or even a simmer.

What temperature can bacteria not survive?

Above 74°C (or 165°F), bacteria die, although spores and toxins may survive. Food that is being cooked or reheated should hit 74°C (or 165°F). You can hold hot food for service at 60°C (or 140°F).

Does heat kill viruses and bacteria?

Fact: Bacteria that causes food-borne illness can be destroyed by exposing it to high temperatures during the cooking process. The same can be said of some other microorganisms, too.