Salmonella is a name that sparks concern—and for good reason. This bacterium is one of the most common causes of foodborne illness, affecting millions of people annually. Proper cooking and food handling are essential to prevent contamination, especially when dealing with raw meat, poultry, and eggs. One of the most pressing questions for both home cooks and food industry professionals is, “How long at 213 degrees to kill Salmonella?“
If this is a question you’ve asked yourself, you’re in the right place. This blog will focus on the science behind cooking temperatures, the survival limits of Salmonella, and practical steps to ensure food safety in your kitchen.
By the end, you’ll have a clear understanding of how cooking at 213°F can protect your meals and your health—and you’ll be confident in your ability to prepare food safely.
Understanding Salmonella and Its Risks
What Is Salmonella?
Salmonella is a group of bacteria that can cause serious food poisoning in humans. It’s most commonly found in raw or undercooked animal products, such as poultry, meat, and eggs. However, it can also contaminate fruits, vegetables, and processed foods if proper hygiene practices are not followed.
What Happens When You Consume Salmonella?
When you consume food contaminated with Salmonella, symptoms like diarrhea, fever, stomach cramps, and vomiting can occur. These symptoms usually appear within 6 to 48 hours and can last up to a week. For vulnerable individuals such as children, older adults, and those with weakened immune systems, Salmonella infections can lead to severe complications, making prevention vital.
Why Temperature Matters for Food Safety
Heat is one of the most effective ways to eliminate Salmonella. This is why it’s recommended to cook certain foods to specific internal temperatures. At high enough temperatures, the bacteria’s protein structure is destroyed, effectively rendering it harmless.
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The Science Behind Killing Salmonella
What Temperature Kills Salmonella?
The USDA and FDA recommend cooking food to an internal temperature of 165°F (74°C) to ensure any harmful bacteria, including Salmonella, are killed. This means that at 213°F (100°C, the boiling point of water), Salmonella is eliminated relatively quickly.
How Long at 213 Degrees Does It Take to Kill Salmonella?
Salmonella begins dying off at temperatures as low as 130°F (54°C) within 2–3 hours. However, at temperatures like 213°F — well above the boiling point of water — Salmonella is destroyed in as little as a few seconds to 1-2 minutes.
Here’s a quick breakdown of approximate timeframes:
- 165°F (74°C): Salmonella dies within 15–30 seconds.
- 212°F (100°C, boiling): Kills almost instantly upon sustained exposure.
- 213°F (with added heat): Bacteria are eliminated almost immediately.
It’s important to note that these durations assume the food reaches the target temperature uniformly. Uneven heat distribution, such as in thicker meat cuts or improperly stirred soups, can leave cold spots where bacteria may survive.
Pro Tip: Use a food thermometer to measure the internal temperature of foods like poultry or casseroles—don’t rely on guesswork.
How to Ensure Safe Cooking Practices
Killing Salmonella is as much about ensuring proper temperature as it is about following correct food safety protocols. Here’s how to implement protective measures in your kitchen.
1. Use a Food Thermometer
A high-quality food thermometer is your best ally in the fight against Salmonella. Insert it into the thickest part of the meat or dish to confirm it reaches at least 165°F. For foods simmered at boiling point, make sure they remain at 213°F long enough to ensure complete heating.
2. Store Foods at Proper Temperatures
Keep raw proteins like meat, poultry, and eggs refrigerated at 40°F (4°C) or below. Chilling prevents bacterial growth before you cook.
3. Avoid Cross-Contamination
- Wash hands, utensils, and surfaces thoroughly after handling raw meats and eggs.
- Use separate cutting boards for produce and raw proteins.
4. Monitor High-Risk Foods
Certain foods are more likely to carry Salmonella:
- Poultry and eggs
- Unpasteurized milk and dairy products
- Raw or undercooked seafood
Ensure these foods are 100% cooked according to safety guidelines.
5. Handle Leftovers Professionally
Leftovers should be reheated to 165°F before consumption to ensure they’re safe. Cool them as quickly as possible before refrigerating—use shallow containers to expedite cooling.
6. Be Aware of Regional Regulations
The CDC often updates guidelines on foodborne illnesses. Being aware of these recommendations keeps you a step ahead when managing food safely.
Beyond the Kitchen: Why You Should Stay Vigilant
Salmonella is not confined to household kitchens. Foodborne outbreaks in restaurants, food suppliers, or large events are often caused by insufficient cooking processes. Knowing how to cook at 213°F effectively not only keeps you safe but also helps spread good food-handling practices in your community. By understanding the risks and solutions, you become an advocate for food safety.
Consuming properly cooked food doesn’t just protect you—it protects those around you, especially anyone in your care. Whether you’re cooking for family, customers, or community events, following these guidelines ensures peace of mind and healthy outcomes.
Take Control with Proper Heat
Cooking at 213°F is a foolproof way to eliminate Salmonella from your food. At this temperature, the bacteria are killed almost instantly, but proper implementation goes beyond just turning up the heat. By incorporating safe food-handling practices, investing in tools like thermometers, and staying educated on proper cooking techniques, you’ll bring a new level of safety to every meal.
If you’re serious about food safety, bookmark this guide for future reference—and why not share it with someone else who loves to cook? Food that’s both delicious and safe is always better enjoyed together.
