How Long at 213 Degrees to Kill Salmonella?

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At 213°F (100°C), Salmonella is killed almost instantly in moist environments like boiling water. However, in dry heat, it may take several hours to ensure complete eradication.

Explanation:

  • Moist heat (boiling water, steaming): Salmonella dies instantly because the high temperature rapidly denatures bacterial proteins.
  • Dry heat (oven, dehydrator): Bacteria are more heat-resistant in dry environments, requiring a much longer exposure time—potentially hours at 213°F.
  • Food safety guidelines: The USDA recommends cooking poultry, eggs, and ground meats to 165°F (74°C), as this temperature reliably kills Salmonella in seconds.

For absolute safety, ensure thorough cooking and avoid the danger zone (40–140°F / 4–60°C) where bacteria multiply rapidly.

Subhajit Khara
Subhajit Kharahttps://www.embraceom.com/
Subhajit Khara is an Electronics & Communication engineer who has found his passion in the world of writing. With a background in technology and a knack for creativity, he has become a proficient content writer and blogger. His expertise lies in crafting engaging articles on a variety of topics, including tech, lifestyle, and home decoration.
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