Did you know that humans discovered heat kills germs way before microscopes? Ancient Egyptians boiled their water, and Roman soldiers heated their wine. They didn’t know why it worked—they just knew “hot = less dying.”
Fun fact: Pasteurization (named after Louis Pasteur) heats milk to 161°F (72°C) for 15 seconds. That’s why you can drink a tall glass without worrying about typhoid. I raise my glass to that guy.
The Technical “But” You’ve Been Waiting For
Not all bacteria are wimps. Bacterial spores (like the kind in soil or canned goods) can survive boiling water. They laugh at 212°F (100°C). To kill those, you need a pressure cooker, which reaches 250°F (121°C) or more.
What Temperature Kills.bacteria at Nicholas Packard blog
But let’s be honest: you’re not canning your own beans in a backyard bunker. For everyday cooking—chicken, beef, eggs—just aim for 165°F and call it a win.
