@mangeurdenuage @geniusmusing Early on, the researchers said it seemed to die around 140F / 60C.

Further research may have found something different. I have not been keeping up as much recently.

140F is pretty standard ( the "danger zone" that they taught us about in food handler's classes is 40F / 4C to 140F / 60C ) ... and the current US recommendation is that foods should be cooked until every part of it is at least 160F / 71C.