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Water, sterilizing

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Carolyn J. Lackey

To sterilize water, heat it to 212° F (boiling) and hold at a rolling boil for 10 minutes. At this temperature all disease-causing bacteria will be killed.

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  1. This document is part of "The Notebook of Food and Food Safety Information," produced by the North Carolina Cooperative Extension Service. It was originally produced in 1992 and was revised in 1997.

  2. Angela M. Fraser, Ph.D., Food Safety Specialist and Carolyn J. Lackey, Ph.D., R.D., Department Extension Leader, Family and Consumer Sciences, Foods and Nutrition, Box 7605, North Carolina State University, Raleigh, NC, 27695-7605.
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