i’m sure someone will probably complain that i usede the term “germs” and was kinda vague, but here’s my question:
temperature-wise, where’s the line between heat that breeds germs and heat that kills them?
Usually about 180F, although that’s only general. (Growth is also slowed dramatically below 40F, although it doesn’t kill 'em AFAIK.) Some bacteria can survive above-boiling temperatures. The 180F mark is generally the minimum temperature for holding food, as required by public health departments.
This is a duplicate thread, please refer to the the thread where everybody else responded.