What temperature is typically required for sterilization in kitchens and laundries?

The temperature typically required for sterilization in kitchens and laundries is around 80°C (176°F). This temperature is generally effective for killing harmful bacteria, viruses, and other pathogens found on kitchen surfaces, utensils, and laundry items. At this level, many microorganisms can be effectively destroyed, thereby reducing the risk of contamination and ensuring safety in food preparation and laundry processes.

In kitchens, maintaining this temperature helps ensure that food handling equipment is sanitized adequately, helping to prevent foodborne illnesses. In laundries, a similar approach applies to fabrics and linens, especially those that may have come into contact with contaminants.

While higher temperatures, such as 90°C (194°F) and 100°C (212°F), can also achieve sterilization, they may not always be necessary for routine sanitation in these environments and could damage certain materials. Using a temperature of 80°C often strikes a balance between effective sterilization and the safety and longevity of kitchenware and textiles.