How to Kill Spores in Food
- 1). Pasteurize food by heating it to a temperature of 161 degrees F for 15 seconds and then cooling it quickly in the fridge. This kills many bacteria spores but will not kill all of them. This process is usually used commercially for liquids like milk or juice.
- 2). Heat food to an internal temperature of at least 270 degrees F to thoroughly sterilize it and kill all dangerous spores. This method is usually used when foods are canned or preserved in other ways for a longer shelf life. Boiling or pressure cooking are the most common ways to reach this temperature.
- 3). Cook meat to the internal temperatures recommended by the United States Department of Agriculture. Cook large pieces of veal, beef and lamb, such as steaks and roasts, to an internal temperature of 145 degrees F. Cook pork and all ground meat to 160 degrees F. Cook poultry to 165 degrees F. This kills the majority of dangerous spores.