The temperature at which bacteria die depends on the type of bacteria and the food or water it is in. However, in general, bacteria begin to die at 149°F (65°C) and are killed at 165°F (74°C) or higher. Boiling water for one minute is also a good precaution to kill bacteria. The optimal temperature to kill bacteria in food depends on the type of food, but bacteria stops growing at 8°C and below, and at 63°C or above. Food should be stored at these temperatures. Bacteria is killed at 100°C and above (boiling point). Cold temperatures cannot kill bacteria, but only slow down their growth. Therefore, bacteria in cold temperatures will not be able to function, but if they are brought back to room temperature, they will start to grow again.