When heat sanitizing items by soaking them in hot water, what is the minimum water temperature required?

To effectively sanitize items through heat, the minimum water temperature required is 171°F. This temperature is crucial because it allows for effective reduction of microorganisms on surfaces. When items are soaked in water at this temperature for the specified duration, typically around 30 seconds, most pathogens are eliminated, ensuring a safe and sanitary environment.

This temperature aligns with guidelines from reputable food safety organizations, which indicate that higher temperatures further accelerate the sanitization process but also highlight that 171°F is the minimum necessary for achieving microbial destruction. Lower temperatures would not provide sufficient heat to achieve effective sanitization, risking the possibility of remaining harmful pathogens on food contact surfaces.