Safe way to kill germs in Food

I think hot temperature is enough. Raw food is not sate to eat directly, you need to cool them, make them mature, then they are safe to eat.

The Safest Way to Kill Germs in Foods Food borne bacteria, parasites and viruses, collectively Food Borne Pathogens ("FBP"), are typically treated in the commercial food industry using a combination of approaches. The other answers are correct in saying that cold temperatures will not kill FBPs, but rather only prevent their growth. While properly refrigerating and freezing food is an important step in preventing food borne illness, it will not kill FBPs. Heat is a highly effective way to kill FBPs. When using heat to kill FBPs, it is not only important to make sure the temperature is high enough, but also that the exposure to that heat is long enough. The duration of exposure should be long enough to raise the internal temperature of the food to the relevant degree. According to the National Institute of Health, some appropriate internal temperatures are as follows: 145°F for roasts, steaks, and chops of beef, veal, and lamb; 160°F for pork, ground veal, and ground beef; 165°F for ground poultry; and 180°F for whole poultry. Chemicals, whether naturally occurring or synthetically created, are another effective way to prevent the growth, and in some instances kill, FBPs. Salt, vinegar and lemon juice are some common "chemicals" used to alter the pH of a food to aid in its preservation by inhibiting the growth of FBPs. Other noteworthy ways to inhibit the growth of FBPs include, smoking, pressurization and radiation.