On Thu, 29 Nov 2012 15:19:51 -0700, Janet Bostwick >
wrote:

>What are the kill temps?
>Janet US

You should read the article, as the testing was done on specific
pathogens and foods, but here is the gist of it.

Temperature - 90% reduction - non-detectable levels
130 - 80 minutes - 5 1/2 hours
135 - 50 minutes - 4 hours
140 - 10 minutes - 80 minutes
145 - 6 minutes - 30 minutes
150 - 2 minutes - 12 minutes