Salmonella is a type of bacteria that can cause food poisoning and food-borne illnesses. The temperature at which Salmonella is killed varies according to the microbe. Generally, temperatures of 60 to 65°C for several minutes are sufficient to destroy Salmonella even when they are present in counts as high as a million per g. According to thespruceeats.com, Salmonella is killed by heating food to 131°F for one hour, 140°F for a half-hour, or by heating food to 167°F for 10 minutes. Allrecipes.com advises cooking food to a temperature ranging between 145°F and 165°F to kill bacteria, including Salmonella. It is important to note that cooking meat at low temperatures is not enough to prevent food poisoning. Heat alone isnt the only element in preventing food poisoning. Some bacteria are simply more toxic than others, and some toxins hang around after the bacteria is dead. Therefore, it is important to cook food to the recommended temperature and practice good food safety habits such as proper personal hygiene, cleaning of storage and preparation areas, and using clean utensils to prevent contamination of raw and cooked foods.