# Heat's Effect on Germs **URL:** \ **Category:** Factual Questions\ **Created:** [June 26, 2003, 5:54pm UTC](https://boards.straightdope.com/t/heats-effect-on-germs/184567 "2003-06-26T17:54:08Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![gypsymoth3](https://avatars.discourse-cdn.com/v4/letter/g/85e7bf/32.png) [@gypsymoth3](https://boards.straightdope.com/u/gypsymoth3)\ **Post date:** [June 26, 2003, 5:54pm UTC](https://boards.straightdope.com/t/heats-effect-on-germs/184567/1 "2003-06-26T17:54:08Z")
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? ---
**Author:** ![CookingWithGas](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cookingwithgas/32/485_2.png) [@CookingWithGas](https://boards.straightdope.com/u/CookingWithGas)\ **Post date:** [June 26, 2003, 8:07pm UTC](https://boards.straightdope.com/t/heats-effect-on-germs/184567/2 "2003-06-26T20:07:15Z")
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. ---
**Author:** ![CookingWithGas](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cookingwithgas/32/485_2.png) [@CookingWithGas](https://boards.straightdope.com/u/CookingWithGas)\ **Post date:** [June 26, 2003, 8:16pm UTC](https://boards.straightdope.com/t/heats-effect-on-germs/184567/3 "2003-06-26T20:16:45Z")
This is a duplicate thread, please refer to the [the thread where everybody else responded.](http://boards.straightdope.com/sdmb/showthread.php?threadid=193609)