At What Temperature Does Salmonella Die? | Kitchen Safety Guide

Home cooks want clear numbers, not guesswork. The heat that neutralizes salmonella depends on both temperature and time. Hit a higher number and it’s done fast; use a slightly lower number and you must hold it longer. This guide lays out the practical ranges, where they come from, and how to apply them with a thermometer so dinner turns out safe and still tastes like it should.

Safe Cooking Heat By Food Type

Different foods call for different internal temperatures. Poultry needs a higher target than steaks. Ground meat has a different target than whole cuts. Eggs and seafood sit lower on the scale, while leftovers and casseroles return to a high benchmark to reheat safely. The table below covers the common kitchen categories and the internal temperatures that give you a reliable safety margin.

These targets align with widely used food safety charts. For reference, see the USDA safe temperature chart. Eggs and egg mixtures reach safety at 160°F, whole cuts can safely sit at 145°F with a rest, and poultry takes 165°F to finish the job quickly.

Heat Level Where Salmonella Gets Neutralized Safely

The organism we’re talking about is sensitive to moist heat. Raise the core of the food to a target, hold long enough for the center to experience that heat, and you get a multi-log reduction that brings risk down to a practical floor. That’s why poultry goes to 165°F for a near-instant result. At 160°F, you can still reach the same reduction with a short hold. Drop to 150–155°F and safety is still on the table, but you must hold longer so heat can work through.

Two variables matter: the number on the thermometer and the clock. Higher temperature shortens the required hold. Lower temperature lengthens it. This time-temperature exchange is what pasteurization tables capture. The instant-kill targets in common charts assume no hold is needed once the probe shows the number. If you prefer juicier results at slightly lower temps, you can use a precise hold to reach the same safety level.

How Time–Temperature Kill Steps Work

Food safety teams use log reductions to describe how many microbes get removed. A “6.5-log” reduction means dropping count by a factor of around three million; that scale is what poultry targets aim for. You do not need to track logs in the kitchen; you only need a reliable thermometer and a hold that matches the number you pick. The goal is the same: a consistent kill step through the thickest point of the food.

Below is a practical set of time–temperature equivalents for moist foods. These reflect the same principle behind pasteurization tables used in professional kitchens.

Pick A Target, Then Hold It

Choose the internal temperature that suits the food and style, then keep the core at or above that number for the listed time. Always measure at the thickest point, near the center, and avoid bones or pan surfaces that can mislead the reading.

Why Poultry Uses 165°F While Steaks Can Sit Lower

Whole muscle meats have most contamination on the surface. A hot sear knocks that out quickly, so the interior can land at 145°F with a short rest. Poultry has a different structure with more crevices, joints, and juices that move through the meat as it cooks. The higher mark of 165°F gives you a fast, broad safety net that reaches those pockets without a complicated hold schedule.

Thermometer Technique That Actually Works

Pick an instant-read model with a thin tip. Calibrate in ice water if the manual calls for it. Insert from the side for thin items so the sensor lands in the center. For roasts or whole birds, probe the deepest part of the breast and the inner thigh where meat meets the body. Watch the number settle; once you reach the target, decide if a hold or rest applies to that food.

Time–Temperature Equivalents For Salmonella Reduction

The entries below reflect moist-heat conditions inside food, not dry air in the oven. If the surface reads higher than the center, you still track the center. Hold starts when the center hits the listed temperature.

These times reflect the same science behind pasteurization charts used by food services and regulators. For broader context on disease risks and prevention, see the CDC page on salmonella. While home kitchens don’t run lab math, a dependable thermometer and a clear target make the process straightforward.

Resting Meat And What The Rest Actually Does

When you pull a roast or steak, heat continues to equalize. The surface cools a touch while the center can climb by a small margin. That carryover helps the core finish its hold at the chosen number. For whole cuts at 145°F, a three-minute rest lets the interior maintain the microbe kill while juices settle, leading to a better slice and a safer plate.

Eggs, Mayonnaise, And Custards

Liquid mixtures spread heat more evenly than solid cuts, but they also insulate the center until a simmer or a steady bake. Bring stirred custards, sauces, and egg dishes to 160°F, measured with a clean probe. Poached or fried eggs that leave the yolk runny carry more risk; use pasteurized shell eggs if you want a soft yolk in dishes served to kids, seniors, or anyone with lower immune defenses.

Seafood: Quick Cooking, Clear Signs

Fish fillets hit safety at 145°F and flake easily at that point. Shellfish like shrimp and scallops turn opaque and firm as they reach the mark. Because seafood cooks fast, a quick probe at the thickest part is usually enough. For dense cakes or mixed seafood dishes, treat them like other mixed items and aim for a higher internal target to account for binders and fillings.

Leftovers And Mixed Dishes

Stuffings, casseroles, and leftovers bundle starches, sauces, and bits of protein. This dense structure holds cool pockets unless reheated to a higher number. That is why the guidance for these items returns to 165°F. Stir mid-reheat to remove cold spots in the microwave and let the dish sit a minute so heat evens out before serving.

Moist Heat vs Dry Heat

Moist environments transfer heat into food faster than dry ones. Braising liquid, steam, or a covered pan helps the center reach a steady number and hold it with less risk of drying the surface. Dry ovens can show high air temperatures while the core lags behind, so always trust the internal reading from the probe, not the setting on the dial.

Common Mistakes That Keep Food In The Danger Zone

• Guessing doneness by color: Juices can run clear before the center is ready. Color is not a safety test.
• Probing near bone or pan: Bones conduct heat and give a falsely high reading; aim for the center of the thickest meat.
• Skipping the rest when a rest is required: Whole cuts at 145°F need that three-minute window.
• Letting food sit too long before chilling: Move leftovers into shallow containers and refrigerate within two hours.
• Reheating only the edges: Stir or rotate microwave dishes so the core reaches the target.

Thermometer Care And Calibration

Accuracy starts with a clean probe. Wash and dry between uses, especially when switching from raw to cooked foods. If your model supports calibration, check it in ice water: a slurry should read near 32°F/0°C. Replace batteries before they fade. A sluggish display can lag behind the true core number and push you off the target.

Grilling And Smoking With Confidence

Low-and-slow cooks add flavor but can confuse the safety step. The chamber might sit at 225–275°F while the core crawls. Use a leave-in probe for the center and an instant-read for spot checks near the end. For poultry, finish when the breast and thigh both hit 165°F. For whole cuts where a lower finish is acceptable, hold at the chosen number long enough to match the time–temperature table, then rest.

What About Sous Vide?

Water-bath cooking pairs gentle heat with precise time. A sealed bag and moving water make it easier to hit an exact hold at a moderate number. That is why a steak can be pasteurized at 130–140°F with a long enough bath, then seared. Timing depends on thickness. Use a trusted calculator that includes a safety hold, not just a doneness chart meant for texture alone.

Shopping And Storage Help The Cooking Step

The heat step works best when you start with meat that stayed cold on the way home and in your fridge. Keep raw items below ready-to-eat foods. Thaw in the refrigerator, not on the counter. Pat dry before searing so the surface browns without steaming, which also gives you better texture while you bring the center to the safe number.

Cross-Contamination: The Silent Spoiler

Even perfect cooking can be undone by a cutting board that touched raw chicken and then sliced a salad. Separate boards or wash with hot, soapy water between tasks. Swap tongs after turning raw meat. Wipe spills and sanitize handles and knobs that hands touch during prep. Keep thermometers clean as well; a quick alcohol wipe or wash after probing raw foods keeps the next reading honest.

Quick Reference: When To Use The Higher Mark

• Poultry: Always take it to 165°F; the faster kill suits the structure.
• Ground meats: Use 160°F unless a recipe and hold table justify a lower finish with time.
• Mixed dishes: Aim for 165°F so dense fillings heat through.
• Whole cuts: 145°F with a three-minute rest works when surface cooking has been thorough.
• Egg dishes: 160°F for quiches, custards, and sauces that mix egg and dairy.

Bring It All Together In Your Kitchen

Pick the right target for the food, measure at the thickest point, and finish with either an instant kill at the higher mark or a short, precise hold at a slightly lower number. That’s the whole playbook. With a thermometer and the charts above, you can plate tender meat and safe eggs without guessing. If you want a single number to lean on for mixed dishes or uncertain cases, use 165°F and you’re covered.