At what temperature should milk be heated to ensure its safety in emergencies?

Heating milk to 165°F is critical for ensuring safety in emergencies because this temperature is sufficient to kill harmful bacteria that can cause foodborne illnesses. This temperature is often recommended based on food safety guidelines and pasteurization standards. Pasteurization involves heating the milk to a specific temperature for a certain period to eliminate pathogens effectively, and 165°F is a reliable threshold for ensuring that any potential pathogens are inactivated, particularly in situations where milk may be at higher risk of contamination.

Heating milk to this temperature also helps ensure that it remains safe for consumption, especially in emergency situations where sanitation practices may not be guaranteed. Other temperatures listed, while potentially effective for some applications, do not specifically represent the standard guideline followed for ensuring milk safety in emergency conditions.