Temperature of food for control of bacteria. |
||
ºC |
ºF |
|
121.14 |
250 |
Canning temperatures for low-acid vegetables, meat, and poultry in pressure canner. |
115.6 |
240 |
Canning temperature for fruits, tomatoes, and pickles in water-bath canner. |
100.0 |
212 |
Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased. |
73.9 |
165 |
Warming temperatures prevent growth but allow survival of some bacteria. |
60.0 |
140 |
Some bacterial growth may occur. Many bacteria survive. |
51.7 |
125 |
DANGER ZONE. Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria. (Do not hold foods in this temperature zone for more than 2 hours. |
15.6 |
60 |
Some growth of food poisoning bacteria may occur. |
4.4 |
40 |
Cold temperatures permit slow growth of some bacteria that cause spoilage.* |
0 |
32 |
Freezing temperatures stop growth of bacteria, but may allow bacteria to survive. (For safety's sake, freezer should be set at 0ºF) |
-17.8 |
0 |
|
*Do not store raw meats for more than 5 days or poultry, fish, or ground meat for more than 2 days in the refrigerator. |