{"id":2298,"date":"2026-11-03T14:23:18","date_gmt":"2026-11-03T14:23:18","guid":{"rendered":"https:\/\/www.thesaferfoodgroup.com\/knowledge\/?p=2298"},"modified":"2026-11-03T14:48:32","modified_gmt":"2026-11-03T14:48:32","slug":"what-temperature-kills-bacteria-in-foods-a-complete-temperature-control-guide","status":"publish","type":"post","link":"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-temperature-kills-bacteria-in-foods-a-complete-temperature-control-guide\/","title":{"rendered":"What temperature kills bacteria in foods? A complete temperature control guide"},"content":{"rendered":"<p class=\"\" data-path-to-node=\"3\"><span class=\"\">Maintaining correct temperatures throughout the food preparation journey is vital to ensuring food safety.<\/span><span class=\"\"> Knowing what temperature kills bacteria in foods is only part of the solution; you also need to control temperatures at every stage to reduce bacteria to a safe level and stop toxins from developing.<\/span><\/p>\n<p data-path-to-node=\"4\"><span class=\"\">This guide explores what happens to bacteria at different temperatures,<\/span> the official UK cooking and reheating standards, and how to manage temperature control safely from goods inwards to service.<\/p>\n<h2 class=\"\" data-path-to-node=\"6\">Key facts and statistics<\/h2>\n<ul class=\"\" data-path-to-node=\"7\">\n<li>\n<p data-path-to-node=\"7,0,0\"><b data-path-to-node=\"7,0,0\" data-index-in-node=\"0\">2.4 million cases<\/b><span class=\"\"> of foodborne illness occur in the UK each year,<\/span> according to the <a href=\"https:\/\/www.gov.uk\/government\/publications\/fsa-260307-foodborne-disease-update\/foodborne-disease-update\">Food Standards Agency (FSA)<\/a>.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"7,1,0\"><b data-path-to-node=\"7,1,0\" data-index-in-node=\"0\">8\u00b0C to 63\u00b0C<\/b> is the danger zone where pathogenic bacteria multiply most rapidly.<\/p>\n<\/li>\n<li>\n<p class=\"\" data-path-to-node=\"7,2,0\"><b data-path-to-node=\"7,2,0\" data-index-in-node=\"0\">\u00a311.8 billion<\/b><span class=\"\"> is the estimated annual cost of foodborne disease to the UK economy and society.<\/span><\/p>\n<\/li>\n<\/ul>\n<h2 data-path-to-node=\"9\">What temperature kills bacteria in food?<\/h2>\n<p data-path-to-node=\"10\">If you are wondering what temperature kills bacteria in food,<span class=\"\"> the answer depends on the combination of heat and time.<\/span><\/p>\n<p class=\"\" data-path-to-node=\"11\">Does heat kill bacteria?<span class=\"\"> Yes,<\/span> high temperatures destroy the cell structures of pathogenic bacteria. However,<span class=\"\"> at what temperature is bacteria killed effectively?<\/span><\/p>\n<p data-path-to-node=\"12\">In England, Wales, and Northern Ireland, the core standard for cooking high-risk food is reaching <b data-path-to-node=\"12\" data-index-in-node=\"98\">70\u00b0C for at least 2 minutes<\/b>. In Scotland, <a href=\"https:\/\/www.foodstandards.gov.scot\/sites\/default\/files\/migration\/downloads\/Guidance_on_temperature_control_legislation.pdf\">Food Standards Scotland (FSS) guidance<\/a> recommends reaching a core temperature of <b data-path-to-node=\"12\" data-index-in-node=\"221\">75\u00b0C for 30 seconds<\/b>.<\/p>\n<h3 data-path-to-node=\"13\">Official UK cooking time and temperature combinations<\/h3>\n<p data-path-to-node=\"14\"><span class=\"\">To kill bacteria effectively and reduce bacteria to a safe level,<\/span> you can use any of these approved time and temperature combinations at the core of the food:<\/p>\n<ul>\n<li data-path-to-node=\"15,0,0\"><b data-path-to-node=\"15,0,0\" data-index-in-node=\"0\">60\u00b0C<\/b> for 45 minutes<\/li>\n<li data-path-to-node=\"15,1,0\"><b data-path-to-node=\"15,1,0\" data-index-in-node=\"0\">65\u00b0C<\/b> for 10 minutes<\/li>\n<li data-path-to-node=\"15,2,0\"><b data-path-to-node=\"15,2,0\" data-index-in-node=\"0\">70\u00b0C<\/b> for 2 minutes<\/li>\n<li data-path-to-node=\"15,3,0\"><b data-path-to-node=\"15,3,0\" data-index-in-node=\"0\">75\u00b0C<\/b> for 30 seconds<\/li>\n<li data-path-to-node=\"15,4,0\"><b data-path-to-node=\"15,4,0\" data-index-in-node=\"0\">80\u00b0C<\/b> for 6 seconds<\/li>\n<\/ul>\n<h3 data-path-to-node=\"16\">Does cooking kill bacteria and their toxins?<\/h3>\n<p data-path-to-node=\"17\">Does cooking food kill bacteria? Yes, thorough cooking to the required temperatures destroys live, vegetative bacteria. However, <b data-path-to-node=\"17\" data-index-in-node=\"129\">cooking does not guarantee complete food safety if temperature control has been neglected<\/b>.<\/p>\n<p class=\"\" data-path-to-node=\"18\"><span class=\"\">There is a critical exception to these rules:<\/span> <b class=\"\" data-path-to-node=\"18\" data-index-in-node=\"46\">some types of bacteria produce spores and toxins<\/b> when food is left in optimum temperature conditions for pathogenic growth.<\/p>\n<ul data-path-to-node=\"19\">\n<li>\n<p data-path-to-node=\"19,0,0\"><b data-path-to-node=\"19,0,0\" data-index-in-node=\"0\">Heat-Resistant Toxins:<\/b> Certain bacteria release poisonous toxins as they multiply. Even if high heat kills the live bacteria during cooking, these chemical toxins cannot be denatured by heat and remain in the food, causing severe food poisoning.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"19,1,0\"><b data-path-to-node=\"19,1,0\" data-index-in-node=\"0\">Bacterial Spores:<\/b> Some bacteria form protective shell-like spores that survive extreme cooking temperatures. Once the food cools back down into the danger zone, these spores germinate and begin multiplying again.<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"20\">This underlines the vital importance of restricting the time high-risk food spends in the danger zone (8\u00b0C to 63\u00b0C) at every stage of preparation, storage, and service.<\/p>\n<h2 class=\"\" data-path-to-node=\"22\">Freezing and defrosting: What happens to bacteria?<\/h2>\n<p data-path-to-node=\"23\">Understanding what happens to bacteria when you freeze the food is critical for safe food storage.<\/p>\n<p class=\"\" data-path-to-node=\"25\">Many people ask:<span class=\"\"> can bacteria grow in a freezer?<\/span> The simple answer is no.<\/p>\n<p data-path-to-node=\"26\">When food is frozen at <b data-path-to-node=\"26\" data-index-in-node=\"23\">-18\u00b0C or colder<\/b>, pathogenic bacteria do not die; instead, they become dormant. Freezing stops bacterial multiplication, but it does not destroy the bacteria.<\/p>\n<h3 data-path-to-node=\"27\">Defrosting Risks<\/h3>\n<p data-path-to-node=\"28\">Does thawed food contain bacteria? Yes. As soon as food defrosts and enters warmer temperatures, dormant bacteria awaken and begin multiplying again.<\/p>\n<p data-path-to-node=\"29\">Key defrosting rules include:<\/p>\n<ul class=\"\" data-path-to-node=\"30\">\n<li>\n<p class=\"\" data-path-to-node=\"30,0,0\"><span class=\"\">Defrost foods inside a chiller below 8\u00b0C or using a microwave.<\/span><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"30,1,0\">Place thawing raw meat on the lowest shelf of the fridge in a sealed container so juices cannot drip onto ready-to-eat foods.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"30,2,0\">Never defrost poultry under running water or in a sink due to cross-contamination risks from splashing water.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"30,3,0\">Never refreeze food once it has begun to defrost.<\/p>\n<\/li>\n<\/ul>\n<h2 data-path-to-node=\"32\">Temperature control across the food journey<\/h2>\n<p data-path-to-node=\"33\">Managing temperature for a few minutes is not enough; food businesses must control temperatures at every single stage of handling.<\/p>\n<h3 class=\"\" data-path-to-node=\"34\">1. Deliveries<\/h3>\n<p data-path-to-node=\"35\">Raw dairy, meat, poultry, fish, seafood, and ready-to-eat chilled products must be checked immediately upon arrival.<\/p>\n<ul>\n<li data-path-to-node=\"36,0,0\"><b data-path-to-node=\"36,0,0\" data-index-in-node=\"0\">Chilled goods:<\/b> Must arrive at 8\u00b0C or colder (ideally between 2\u00b0C and 5\u00b0C).<\/li>\n<li data-path-to-node=\"36,1,0\"><b data-path-to-node=\"36,1,0\" data-index-in-node=\"0\">Frozen goods:<\/b> Must arrive at -18\u00b0C or colder.<\/li>\n<li data-path-to-node=\"36,2,0\"><b data-path-to-node=\"36,2,0\" data-index-in-node=\"0\">Action:<\/b><span class=\"\"> Put deliveries away within <\/span><b class=\"\" data-path-to-node=\"36,2,0\" data-index-in-node=\"35\">15 minutes maximum<\/b> to avoid exposure to ambient room temperatures.<\/li>\n<\/ul>\n<h3 data-path-to-node=\"37\">2. Chilled Storage and Preparation<\/h3>\n<ul>\n<li data-path-to-node=\"38,0,0\">Chillers must maintain a continuous temperature of maximum 8\u00b0C, ideally <b data-path-to-node=\"38,0,0\" data-index-in-node=\"72\">2\u00b0C to 5\u00b0C<\/b>.<\/li>\n<li data-path-to-node=\"38,1,0\">Keep preparation times out of the fridge to a minimum, aiming for less than <b data-path-to-node=\"38,1,0\" data-index-in-node=\"76\">30 minutes exposure<\/b> to the danger zone.<\/li>\n<\/ul>\n<h3 data-path-to-node=\"39\">3. Hot Holding and Cooling<\/h3>\n<ul>\n<li data-path-to-node=\"40,0,0\"><b data-path-to-node=\"40,0,0\" data-index-in-node=\"0\">Hot holding:<\/b> Food on display must be kept at <b data-path-to-node=\"40,0,0\" data-index-in-node=\"45\">63\u00b0C or above<\/b>. Food can remain in hot hold for up to 2 hours before it must be reheated or safely chilled.<\/li>\n<li data-path-to-node=\"40,1,0\"><b data-path-to-node=\"40,1,0\" data-index-in-node=\"0\">Cooling:<\/b> Hot food must be cooled below 8\u00b0C as quickly as possible before being placed in the chiller.<\/li>\n<\/ul>\n<h3 data-path-to-node=\"41\">4. Reheating Food<\/h3>\n<p data-path-to-node=\"42\">When asking what is the best way to kill bacteria in food during reheating, consistency is key.<\/p>\n<ul>\n<li data-path-to-node=\"43,0,0\"><b class=\"\" data-path-to-node=\"43,0,0\" data-index-in-node=\"0\">England, Wales, and Northern Ireland:<\/b> Reheat food to your approved original cooking time and temperature combination (e.<span class=\"\">g.,<\/span><span class=\"\"> 70\u00b0C for 2 minutes).<\/span><\/li>\n<li data-path-to-node=\"43,1,0\"><b data-path-to-node=\"43,1,0\" data-index-in-node=\"0\">Scotland:<\/b> Reheat food to at least <b data-path-to-node=\"43,1,0\" data-index-in-node=\"34\">82\u00b0C at the core<\/b>.<\/li>\n<li data-path-to-node=\"43,2,0\"><b data-path-to-node=\"43,2,0\" data-index-in-node=\"0\">Rule:<\/b> Food must <b data-path-to-node=\"43,2,0\" data-index-in-node=\"16\">never be reheated more than once<\/b>.<\/li>\n<\/ul>\n<h3 data-path-to-node=\"44\">5. Cold Food Display<\/h3>\n<p data-path-to-node=\"45\">Chilled high-risk food can be displayed outside refrigeration at ambient temperatures for <b data-path-to-node=\"45\" data-index-in-node=\"90\">a single period of up to 4 hours<\/b>. After 4 hours, any remaining food must either be placed back in the chiller or thrown away.<\/p>\n<h2 data-path-to-node=\"47\">Frequently Asked Questions<\/h2>\n<h3 data-path-to-node=\"48\">What temperature kills bacteria in food instantly?<\/h3>\n<p data-path-to-node=\"49\">Bacteria are not killed instantly by a specific temperature, as destruction relies on a combination of heat and time. Higher temperatures require shorter times. For example, reaching a core temperature of 80\u00b0C kills bacteria in 6 seconds, whereas 60\u00b0C requires 45 minutes.<\/p>\n<h3 data-path-to-node=\"50\">Does cooking kill bacteria and their toxins?<\/h3>\n<p class=\"\" data-path-to-node=\"51\">Does cooking kill bacteria? Yes,<span class=\"\"> thorough cooking to recommended temperatures destroys live bacteria.<\/span> However,<span class=\"\"> if food has spent too long in the danger zone,<\/span> some bacteria produce heat-resistant spores and toxins that cannot be denatured by heat. This is why cooking spoiled or temperature-abused food will not make it safe to eat.<\/p>\n<h3 data-path-to-node=\"52\">Can bacteria grow in a freezer set at -18\u00b0C?<\/h3>\n<p data-path-to-node=\"53\">No, bacteria cannot grow in a freezer operating at -18\u00b0C or colder. The low temperature forces bacteria into a dormant state, but it does not kill them.<\/p>\n<h3 data-path-to-node=\"54\">What is the best way to kill bacteria in food?<\/h3>\n<p data-path-to-node=\"55\">The best way to kill bacteria in food is to cook it thoroughly to a recommended core temperature, such as 70\u00b0C maintained for 2 minutes or 75\u00b0C for 30 seconds, using a clean probe thermometer to check the core.<\/p>\n<h3 class=\"\" data-path-to-node=\"56\">Does thawed food contain bacteria?<\/h3>\n<p class=\"sr-highlight\" data-path-to-node=\"57\">Yes,<span class=\"\"> thawed food contains the same bacteria that were present before freezing.<\/span> Once the food defrosts,<span class=\"\"> these bacteria become active again and multiply quickly if left in the danger zone.<\/span><\/p>\n<h3 class=\"\" data-path-to-node=\"2\">Ready to achieve high food safety standards in your kitchen?<\/h3>\n<p class=\"\" data-path-to-node=\"3\"><span class=\"\">Ensuring your entire team understands core temperature controls,<\/span> cross-contamination risks,<span class=\"\"> and hygiene best practices is the single best way to protect your customers and secure a 5-star Food Hygiene Rating.<\/span> <a href=\"https:\/\/www.thesaferfoodgroup.com\/food-hygiene-level-2-catering.php\"><b class=\"\" data-path-to-node=\"3\" data-index-in-node=\"209\">The Safer Food Group\u2019s Level 2 Food Safety &amp; Hygiene Course<\/b><\/a><span class=\"\"> is City &amp; Guilds Assured,<\/span><span class=\"\"> CPD Accredited,<\/span> and full of videos and interactive lessons, making compliance training quick,<span class=\"\"> engaging,<\/span><span class=\"\"> and accessible for any food handler.<\/span><\/p>\n<p class=\"\" data-path-to-node=\"4\">\ud83d\udc49 <b class=\"\" data-path-to-node=\"4\" data-index-in-node=\"3\"><a class=\"ng-star-inserted\" href=\"https:\/\/www.thesaferfoodgroup.com\/food-hygiene-level-2-catering.php\" target=\"_blank\" rel=\"noopener\">Enrol your staff or start your Level 2 Food Safety course today from just \u00a314<\/a><\/b><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maintaining correct temperatures throughout the food preparation journey is vital to ensuring food safety. Knowing [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2099,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-2298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What temperature kills bacteria in foods? A complete temperature control guide - The Safer Food Group<\/title>\n<meta name=\"description\" content=\"Learn about safe cooking, chilling, thawing and freezing with The Safer Food Group&#039;s guide to temperature control\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-temperature-kills-bacteria-in-foods-a-complete-temperature-control-guide\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What temperature kills bacteria in foods? A complete temperature control guide - The Safer Food Group\" \/>\n<meta property=\"og:description\" content=\"Learn about safe cooking, chilling, thawing and freezing with The Safer Food Group&#039;s guide to temperature control\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-temperature-kills-bacteria-in-foods-a-complete-temperature-control-guide\/\" \/>\n<meta property=\"og:site_name\" content=\"Knowledge\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/TheSaferFoodGroup\" \/>\n<meta property=\"article:published_time\" content=\"2026-11-03T14:23:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-11-03T14:48:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/wp-content\/uploads\/2022\/01\/temperature-checklist.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"667\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Clare\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SaferFoodGroup\" \/>\n<meta name=\"twitter:site\" content=\"@SaferFoodGroup\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Clare\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-temperature-kills-bacteria-in-foods-a-complete-temperature-control-guide\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-temperature-kills-bacteria-in-foods-a-complete-temperature-control-guide\/\"},\"author\":{\"name\":\"Clare\",\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/#\/schema\/person\/fa3d522618a00594dfc065222c9ae5d9\"},\"headline\":\"What temperature kills bacteria in foods? 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