|
Effects of Temperature on Bacteria
|
Commercial canning temperatures (can only be obtained under pressure)
|
250°F
|
Food products essentially sterile. C. botulinum spores
destroyed. S. aureus toxin not inactivated at these
temperatures.
|
|
240°F
|
Water boils at sea level
|
212°F
|
Spores of C. botulinum and C. perfringens can survive
for hours. Toxin of C. botulinum inactivated.
|
|
165°F
|
Most bacteria die; some spore-forming bacteria survive.
|
|
140°F
|
No bacteria growth; some survive.
|
|
Danger zone
|
139°F
|
|
Hottest temperature hands can endure
|
125°F
|
Some bacterial growth; many survive.
|
Body temperature
|
98.6°F
|
Greatest bacterial growth and toxin production by some.
|
Room temperature
|
70°F
|
Rapid bacterial growth and toxin production by some.
|
Keep food safe: 140°F or above OR 45°F or below
|
46°F
|
|
|
|
45°F
|
Some bacterial growth.
|
Water freezes
|
32°F
|
No bacterial growth; many survive.
|
|
0°F
|
Slow death for many bacteria; some survive.
|
