Proper heating and reheating will kill foodborne bacteria. However, some foodborne bacteria produce poisons or toxins that are not destroyed by high cooking temperatures if the food is left out at room temperature for an extended period of time.

How long should you reheat food to kill bacteria?

Any active bacteria are killed by holding the stock for a minute at 150 degrees or above, and botulism toxin is inactivated by 10 minutes at the boil. But quickly reheating a contaminated stock just up to serving temperature won't destroy its active bacteria and toxins, and the stock will make people sick.

At what temperature is food bacteria killed?

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.