Yeast die at this temperature:

130° F–140° F (55° C–60° C)
Yeast cells die (thermal death point).

http://www.exploratorium.edu/cooking/bread/yeast_temp.html




Anyway, Yeast (sacharomice cerevisiae, not related to candida) in bread and other products is not a problem (neither alive, but dead...) UNLESS you are allergic to yeast.

People keep repeating the same over and over again... there is people using saccharomyces boulardii (a yeast) to kill candida, and others use kefir wich have saccharomyces kefir and other yeast witouth any problem (and much gain)