What temperature of water can kill bacteria in braised meat?

In daily life, many people like to eat braised meat. Braised meat tastes very good, can supplement rich nutrients such as protein, and has the effect of enhancing appetite. Many people may not know the production process of braised meat. The production steps are relatively complicated. As we all know, bacterial infection of food has always been an important issue in the food processing industry. So when making braised meat, what degree of water temperature should be reached to kill the bacteria?

What temperature of water can kill bacteria in braised meat?

The temperature is different for different bacteria. For example, the spores of some bacteria can remain active for millions of years under extremely hot conditions. Boil drinking water for five minutes

There are too many types of bacteria. Some can be killed at 70 or 80 degrees, while some can only be killed at more than 200 degrees.

The brine becomes sour when miscellaneous bacteria in the environment enter the brine and multiply in large numbers, mainly Acetobacter and Lactobacillus. As long as the environmental temperature and nutritional conditions are suitable, they will multiply in large numbers and produce acid and gas, causing the brine to become sour!

The reproduction of bacteria requires temperature conditions, 30-40 degrees is the fastest reproduction temperature. If the storage environment is kept low, the reproduction of bacteria will be greatly slowed down. Therefore, brine is generally placed in a cool and dry place, the lower the temperature, the better. The faster the brine cools down after boiling, the better, because when the temperature drops to around 40 degrees, it provides good conditions for bacteria to multiply. If conditions permit, you can put it directly in the freezer or cold storage, which is very safe.

The highest heating temperature that can be set for most water heaters is 75 degrees. Some water heaters have a high-temperature sterilization function of 80 degrees. 80 degrees should be the limit. If it is bacteria that are not resistant to high temperatures, using water above 70 degrees can kill the bacteria, because the protein of organisms will coagulate and be destroyed when approaching 70 degrees. If it is high-temperature resistant bacteria, such as some bacteria such as tetanus, because they have "protection" such as the outer membrane of the "spore", they must use 100-degree boiling water at room temperature and will die after 10 minutes. Therefore, a high temperature of 80 degrees is not a panacea. If conditions permit, you should choose silver ions. For example, Ariston's silver mesh antibacterial can kill more than 650 types of pathogens, will not produce other harmful substances, will not form secondary pollution, does not consume electricity, and can take effect at any time.