I'm 99% sure that any boiling will kill nearly all germs in water. I don't have facts on hand, but I do remember that once you get above ~160F, nearly all germs are dead. So boiling water will definitely kill everything.
Note that sterilization requires higher temperatures for longer periods, but it's not required for food products consumed by the general public. Some bacteria may survive the boiling process, but your stomach acid + immune system will destroy them.
[0]: https://www.cdc.gov/healthywater/drinking/private/wells/dise...
I'm just curious since I know that controlling the level of E. coli contamination in milk is important from first-hand work on dairy farms, plus I know that pasteurization heats (not boils) the milk, and not for the ridiculous durations I see when searching online for "making water safe to drink".
Occasionally I find out that something that I thought / hoped / believed to be the case ... wasn't.
Killing 'nearly all germs' is good, but not really what you need when you may get sick or die from the kinds of germs that don't fit the 'nearly all' category.
Cryptosporidium and giardia (two things that Sydney residents became overly familiar with before our Olympic hosting) require a few minutes of rolling boil to kill. And the definition of 'rolling boil' becomes more onerous as you increase your altitude.
Cruising altitude on a plane is roughly equivalent to air pressure at 1800-2400m, so using [1] that means water boils at around 93°C.
(If I had any familiarity with Fahrenheit, I wouldn't have bothered looking this up. 160°F = 70°C, and even on Everest water boils at a higher temperature.)
[1] http://docs.engineeringtoolbox.com/documents/1344/boiling_po...
CDC says a full minute of boiling (3 minutes for elevations greater than 6,500ft) to deal with (the problem strain of) E. coli in well water. Momentary boiling is not sufficient for safety.
https://www.cdc.gov/healthywater/drinking/private/wells/dise...