The temperature at which bacteria die depends on the type of bacteria and the food or water it is in. In general, bacteria are rapidly killed at temperatures above 149°F (65°C) . However, some bacteria can survive at very high temperatures. These types of bacteria are called thermophiles, which means “heat loving.” Thermophiles are harmless to humans and grow best at temperatures. Here are some general guidelines for killing bacteria in food:

• Poultry, whole or ground: 165°F (74°C)
• Whole cuts of meat (beef, pork, lamb, or veal): 145°F (64°C)
• Ground meats: 160°F (71°C)
• Fresh ham: 145°F (64°C)
• Fish: 145°F (64°C) or until meat is opaque
• Leftovers or casseroles: 165°F (74°C)

Its important to note that while bacteria stop multiplying below 32°F (0°C), they do not die. If you put a bacteria-laden piece of food in the freezer, itll be the same bacteria-laden piece of food when you take it out to thaw. Only now when it hits the danger zone, the rate of reproduction will be that much greater. Therefore, its important to cook food to the appropriate temperature to kill bacteria and prevent foodborne illness.