Typical Lethal Temperature Range for Bacteria
Most bacteria begin to die at temperatures above 140°F (60°C). Sustained heat at or above 165°F (74°C) kills the vast majority of common pathogens within minutes. At 212°F (100°C), boiling water destroys most vegetative bacterial cells quickly.
Why Heat Kills Bacteria
High temperatures damage bacterial proteins, cell membranes, and DNA. As heat increases, essential enzymes denature, causing the cell to lose function and die. Moist heat is generally more effective than dry heat because water helps transfer energy into the cell.
Key Temperatures for Food Safety
Health agencies recommend cooking poultry and ground meats to at least 165°F (74°C) to eliminate dangerous bacteria like Salmonella and E. coli. For more details on safe cooking temperatures, see the official guidance from the U.S. Department of Agriculture at USDA Food Safety. Pasteurization uses controlled heat to reduce pathogens in beverages and dairy products.
