Heat kills hepatitis when applied at sufficient temperatures for a specified time.
To effectively kill the hepatitis virus with heat, you need to reach a certain temperature for a minimum duration. According to available information, heating to 185 degrees F (85 degrees C) for one minute is sufficient to kill the virus. However, it is essential to note that even after cooking, the virus can still spread if the food is contaminated afterward.
Key Points:
- Temperature: 185 degrees F (85 degrees C).
- Duration: 1 minute.
- Post-Cooking Contamination: The risk of spreading the virus remains if the food is contaminated after cooking.
Practical Implications:
- Food Safety: Ensure food is thoroughly cooked to the specified temperature.
- Hygiene: Maintain strict hygiene practices after cooking to prevent re-contamination.
- Equipment: Use thermometers to accurately measure the temperature of food during cooking.
