From the Research
To kill all bacteria in marinade, you should boil it for at least 1 minute at a rolling boil (212°F/100°C). This recommendation is based on general food safety guidelines, as the provided studies do not directly address the boiling time required to kill all bacteria in marinade. However, it is known that boiling is an effective method for killing bacteria, and a rolling boil is necessary to ensure that all parts of the marinade reach a sufficient temperature to inactivate bacterial cells 1, 2, 3, 4, 5.
When reusing marinade that has been in contact with raw meat, poultry, or seafood, this boiling step is essential for food safety. The high temperature effectively destroys harmful bacteria like Salmonella, E. coli, and Listeria that may have transferred from the raw food to the marinade. Boiling works by denaturing bacterial proteins and disrupting cell membranes, rendering the microorganisms inactive. For extra safety, consider making a separate batch of marinade for basting or serving rather than reusing marinade that contacted raw foods.
Some studies suggest that certain ingredients, such as spices and acids, may have antimicrobial properties that can help reduce bacterial loads in marinades 3, 5. However, these ingredients should not be relied upon as the sole means of ensuring food safety, and boiling remains the most effective method for killing bacteria.
It's also important to note that the effectiveness of boiling in killing bacteria can be influenced by factors such as the initial bacterial load, the type of bacteria present, and the temperature and duration of boiling. Therefore, it's always best to err on the side of caution and use a combination of safe food handling practices, including boiling, to minimize the risk of foodborne illness.
In terms of specific boiling times, the recommendation of at least 1 minute at a rolling boil is a general guideline, and the actual time required to kill all bacteria may vary depending on the specific circumstances. If you're at a high altitude (above 6,500 feet), you may need to extend the boiling time to 3 minutes to ensure that the marinade reaches a sufficient temperature to kill all bacteria. Always bring the marinade to a full rolling boil rather than just simmering to ensure all bacteria are killed.