The best survivor is Hepatitis A (viruses are more resistant).
Giardia is destroyed by cooking above 45 ° C.
E.coli is quickly destroyed by cooking for more than two minutes
Salmonella is destroyed by cooking above 65 ° C.
The hepatitis A virus is destroyed by cooking at 120 ° C (core temperature 85-90 ° C) for two minutes.
Cooking must be sufficient (120 ° C) to inactivate the hepatitis A virus given the resistance of this virus in the external environment. HAV is indeed very resistant to environmental conditions, it can persist and remain infectious for several weeks especially in contaminated wastewater and agricultural products irrigated by flow or spraying.
The virus can thus withstand heat so that it can be stable for 1 hour at 60 ° C. It is also resistant to conventional methods of food preservation (refrigeration and freezing).
