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What Temperature Kills Bacteria in Food A Complete Guide for Canadians
Cooking food to the right temperature is one of the most important steps in keeping it safe to eat. Bacteria grow quickly when food is not prepared or stored at the right temperatures whether at home or in a commercial kitchen. Learn more about the danger zone and how bacteria multiply
This guide explains the temperature needed to eliminate common bacteria, how to check food safely, and how to avoid the danger zone so your meals stay safe.
Table of Contents
What Temperature Should I Cook My Food To?
Food must be cooked to a specific internal temperature before it is considered safe to eat. Different foods require different minimum temperatures, but once food reaches its required internal temperature, harmful bacteria are reduced to safe levels.
Knowing what temperature to cook food to helps prevent foodborne illness and keeps meals safe.
(Use the slider above to see how temperatures move between safe zones and the danger zone.)
Why This Temperature Works
Bacteria are living organisms. When exposed to enough heat, their cell structures break down and they can no longer survive.
While some bacteria die at lower temperatures, cooking food to 74°C (165°F) ensures that even more heat-resistant bacteria are destroyed. This is why Canadian food safety guidelines use this temperature as a standard for many high-risk foods and leftovers.
The key factor is internal temperature, not how food looks on the outside.
Safe Minimum Internal Temperatures in Canada
Always use a probe thermometer to make sure your food is cooked to a safe internal temperature.
The chart below shows some of the most common food products and the minimum internal temperatures they should be cooked to based on Health Canada guidelines.
Beef
- Ground beef (burgers, meatballs, sausages): 71°C (160°F)
- Whole cuts and steaks:
- Medium rare: 63°C (145°F)
- Medium: 71°C (160°F)
- Well done: 77°C (170°F)
Pork
- Ground pork (burgers, meatballs, sausages): 71°C (160°F)
- Whole cuts (pork chops, loin roasts): 71°C (160°F)
Poultry
- Ground poultry (burgers, meatballs, sausages): 74°C (165°F)
- Frozen raw chicken products (wings, nuggets, strips): 74°C (165°F)
- Chicken or turkey pieces (breast, legs, thighs): 74°C (165°F)
- Whole poultry (whole chicken or turkey): 82°C (180°F)
Seafood
- Fish: 70°C (158°F)
- Shellfish and crustaceans (crab, lobster, mussels): 74°C (165°F)
Eggs
- Egg dishes and whole eggs: 74°C (165°F)
Leftovers
- All leftovers: 74°C (165°F)
How Long Food Needs to Stay at These Temperatures
Reaching the correct temperature is essential. Holding it briefly also matters.
For most bacteria:
- Ten seconds at seventy four degrees Celsius is enough
- Higher heat or longer time adds a safety buffer
For home cooking and general certification requirements holding food at the final temperature for a moment is considered safe.
Understanding the Danger Zone
The danger zone is the temperature range where bacteria multiply the fastest. This range is:
Four degrees Celsius to sixty degrees Celsius
Forty degrees Fahrenheit to one hundred forty degrees Fahrenheit
KEEP FOOD OUT OF THE DANGER ZONE!
Food that stays in the danger zone too long can become unsafe to eat even if it is cooked afterward. As food handlers, we want to minimize the amount of time food stays in the Danger Zone. By doing so, we slow down the rate of bacterial growth and reduce the risk of foodborne illness.
To keep food safe:
- Keep cold food below four degrees Celsius
- Keep hot food above sixty degrees Celsius
- Limit time in the danger zone to a maximum of two hours
How to Check Food Temperature Properly
Use a probe thermometer and measure the thickest part of the food.
Tips
- Do not touch bone with the probe
- Insert from the side into thinner foods
- Check several spots in large cuts
- Clean the thermometer after every use
Even professionals rely on thermometers not guesswork.
Can You Tell if Food Is Safe by Smell or Taste
No. Tasting contaminated food can make you sick.
Many bacteria do not change
- Smell
- Colour
- Texture
- Appearance
Only temperature confirms if food is safe.
Frequently Asked Questions
What temperature kills bacteria in food
Most harmful bacteria are destroyed at seventy four degrees Celsius.
Does cooking remove all bacteria
Most harmful bacteria are destroyed at seventy four degrees Celsius.
Does freezing destroy bacteria
No. It slows growth but does not destroy bacteria.
Does boiling destroy bacteria
Yes. Boiling reaches one hundred degrees Celsius which is well above the temperature needed.
Can food be reheated more than once
Yes if reheated to seventy four degrees Celsius each time and not left in the danger zone.
Is it safe to reheat rice
Yes if it reaches seventy four degrees Celsius. Rice can contain Bacillus cereus which grows if rice cools slowly.
What temperature destroys viruses in food
Most viruses are destroyed at typical cooking temperatures above seventy degrees Celsius.
Final Tips for Staying Safe
- Use a thermometer for all high risk foods
- Keep cold foods below four degrees Celsius
- Keep hot foods above sixty degrees Celsius
- Never leave food out for more than two hours
- Reheat leftovers completely
These temperature rules help prevent thousands of foodborne illnesses every year.
Start Your Food Handler Certification
Understanding safe cooking temperatures is only one part of food safety. If you work in food service the next step is earning your Food Handler Certification.