Temperature to kill bacteria

Answer 1

That depends on the particular vegetable it came from and on

how highly refined the oil is.

Here are a few examples of the "smoke" point for a few oils.

Temperatures are Fahrenheit.

Avocado . . . . . . .. . . . . 520

Butter . . .. . . . . . 250 - 300

Canola, refined . . . . . . 400

Corn, refined . . . . . . . . 450

Lard . . . . . . . . . . . . . . . 370

Olive, EV . . . . . . . . . . . . 375

Olive, virgin . . . . .. . . . . 391

Olive, extra light . . . . . . 468

Palm . . . . . . . . . . . . . . . 455

Peanut, unrefined . . . . . 320

Peanut, refined . . . . . . . 450

Walnut, unrefined . . . . . 320

Walnut, semirefined. . . . 400

Answer 2

Food would need to be cooked to 75c (degrees centigrade). For the holding of cooked food the temperature should be 63c. Cooked food should be heated to 82c and kept at this temperature for two minutes in order that the reheated food has a core temperature of 70c for two minutes.

Answer 3

Bacteria thrives best between 40 and 140 degrees Fahrenheit. Temperatures above 1400 Fahrenheit starts to kill most bacteria. There are several stuborn strains like salmonela and E. Coli that take a little longer and higher temps to kill, but by the time food reaches a range around 160o to 165o internal temp, the bacteria gives up the ghost. Water boils at 100o celsius, or 212o at sea level under normal atmospheric pressure. Boiling water in a pressure cooker at 121o C. for twenty minutes effectively sterilzes it. That is as longas it is free of solids.

Answer 4

Boiling point of water, around 300 F or more

Answer 5

The highest temperature that bacteria are known to live is 105 C or 221 F. It's safe to say that heating above this temperature would kill any microbe living in the oil.

Answer 6

Depends on the type of oil but between 187 and 265 degrees C

Answer 7

165 degrees Fahrenheit

Answer 8

75*C

Answer 9

Over 65degC