Salmonella is a genus of bacteria that includes various species, some of which can cause foodborne illnesses in humans. Generally, Salmonella bacteria are not capable of surviving at temperatures as high as 60-70 degrees Celsius (140-158 degrees Fahrenheit).
Exposing Salmonella to temperatures within this range, especially if sustained for a sufficient duration, will typically lead to the destruction of the bacteria. Cooking food to internal temperatures of at least 75 degrees Celsius (165 degrees Fahrenheit) is considered an effective measure to kill Salmonella and ensure food safety.
It's important to note that specific strains and conditions can influence the thermal resistance of Salmonella. Some strains may exhibit a higher tolerance to heat compared to others, and the presence of protective factors or exposure to certain environments may also affect their survival. However, as a general guideline, temperatures between 60-70 degrees Celsius are not conducive to the survival of Salmonella bacteria.