Explanation

The World Health Organization (WHO) notes that bacteria are rapidly killed at temperatures above 149°F (65°C). The World Health Organization (WHO) notes that bacteria are rapidly killed at temperatures above 149°F (65°C). This temperature is below that of boiling water or even a simmer. Danger Zone! Bacteria multiply rapidly between 40 and 140 degrees. Bacteria will not multiply but may start to die between 140 and 165 degrees. Bacteria will die at temperatures above 212 degrees. The only way to kill bacteria by temperature is by cooking food at temperatures of 165 degrees or more. Bacteria also die in highly acidic environments like pickle juice.