At what temperature can yeasts be effectively killed in food?

Yeasts can be effectively killed at a temperature of 136 degrees Fahrenheit. Yeasts are a type of fungus and are relatively sensitive to heat. While they may begin to be inactivated at temperatures below this point, 136 degrees is the threshold where they can no longer survive.

Understanding the temperature ranges for effectively controlling yeast is crucial in food safety, especially in processes like baking, brewing, and other food preparation methods where yeast fermentation is involved. Keeping temperatures below this threshold can allow yeast to thrive and potentially spoil food products, leading to food safety issues.

While other temperatures listed might also lead to yeast inactivation if exposed for a sufficient period of time, 136 degrees specifically highlights the effectiveness of heat treatment in achieving complete microbial control, making it a significant temperature in food processing and safety standards.