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.

At what temperature do most bacteria begin to die?

Hot temperatures can kill most germs — usually at least 140 degrees Fahrenheit. Most bacteria thrive at 40 to 140 degrees Fahrenheit, which is why it's important to keep food refrigerated or cook it at high temperatures.

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).