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.
, Salmonella is killed almost instantly in moist environments like boiling water. However, in dry heat, it may take several hours to ensure complete eradication.){kind=link}