Bacteria vs Heat

Most bacteria begin to die at 52°C, though it can take upward of 2 hours to safely sterilize food at this temperature.

After about 3 minutes at 64°C, bacteria experience a 7 log reduction - which means that only 1 bacteria will remain for every $10^7$ (million) that were initially there.

At 80°C bacteria experience a 7 log reduction within 1 second.