Better: Above 60°C pasteurizes the contents so killing all bacteria.
Technically pasteurization is met by holding the food over a specific temperature for a specific time, so over 63-65°C for 30 minutes, or 100°C for 12 seconds.
Normal pasteurization is very similar to cooking in times and temperature, and so pasteurization cooks both the food, altering texture, appearance and taste, and the bacteria.
UHT means ultra high temperature pasteurisation, which heats, eg, milk well over 100°C for only a couple of seconds and immediately cools it, minimizing the alteration of the milk.
So, by keeping the stew over 70°C, the stew is completely food safe.
Many years ago, my mother used the electric lawn mower without unspooling all the wire. When it finally shorted, all the plastic wire insulation was in the process of turning into a melty plastic soup. A Lesson Was Learned.
The reason isn’t resistance - it’s that the coiled wire makes an electromagnet that stores energy in the magnetic field. The alternating current in the mains switches 50 or 60 times a second. In each cycle the magnetic field is created, destroyed then recreated in the opposite direction, then destroyed. This dumps a lot of energy (and therefore heat) into the coil.