Salmonella is a tough little bacterium, but it has a fatal weakness: temperature. According to the USDA, you need to heat it to at least 165°F (74°C) for it to die instantly. Think of that as the bacteria’s kryptonite—a line in the sand they simply cannot cross.
Here’s the kicker: your kitchen tap water usually maxes out around 120°F to 140°F. That’s hot enough to scald your hand, but not nearly enough to kill Salmonella in a flash. You’d need to hold that water on the surface for several minutes to even make a dent.
So, does hot water kill Salmonella? Technically yes, but only if it’s boiling water applied directly for a sustained time. A quick rinse? That’s more of a gentle wave goodbye than an execution.
