Yes, heat absolutely kills bacteria. But it’s not like a magic button. You can’t just wave a lighter over your leftovers and call it a day. Bacteria are tiny survivalists, and they have a very specific breaking point.
Most bacteria start dying off around 140°F (60°C). That’s your enemy’s panic room temperature. To actually sterilize something—like, wipe the slate clean—you need to hit 165°F (74°C) for at least a few seconds. This is why your thermometer is your best friend, not a drawer ornament.
But Wait—What About the Toxins?
Here’s the dirty little secret chefs don’t shout from the rooftops. Heat kills the bacteria, but it does not destroy the toxins they left behind. If you leave cooked rice out for six hours and then reheat it, you might kill the new bugs, but the old poison is still there. That’s why food poisoning exists even after you’ve blasted your dinner with fire.
Think of it like this: you can burn down a murderer’s house, but the bodies are still in the basement. Gross, I know. But accurate.
