I want to find documentation/studies/papers/ that confirm/prove the
required temperature of vapor on a surface to kill bacteria and germs.
Interested in knowing variables such as time required for the vapor to
effectively kill bacteria.   Our interest is on all bacteria and germs
that is harmful for humans including the one present where raw
meat/paultry/fish has been handled, not cleaned.

What type of vapor may be helpful to someone trying to answer this as
certain chemicals greatly aid in the killing of bacteria. Where I have
worked before the rule was 140 f  for 20 minutes with a chemical/water
wash fallowed by a chemical/water sanitation. The chemicals where
supplied by ECCOLAB.

This is a very difficult question. I would start with the instruction
manual for a steam sterilizer. This would give the background as well
as provide documentation.

One of the key variables will be how clean the item is before it is
sterilized. If there are say lumps of meat, it would take a long time
for the steam to penetrate the meat and kill the bacteria. For a
perfectly clean item, the steam would quickly kill the bacteria.

To really answer your question, you would need to do some tests. Using
a microlab to send a sample of your sterilized items to check to make
sure there is nothing living on them.

Here is what a couple of sites say:
http://www.engenderhealth.org/ip/instrum/inm10.html
http://www.lbl.gov/ehs/biosafety/Biosafety_Manual/html/sterilization.shtml
http://www.infectioncontroltoday.com/articles/061feat5.html
http://cal.vet.upenn.edu/surgery/2220.htm
http://www.chemicalprocessing.com/articles/2005/592.html

Most forms of bacteria produced from food die at about 165 F. When
water reaches 212 F, it boils, producing steam; however, as soon as
the steam hits the air, it begins to cool down very rapidly, until it
reaches the ambiant room temperature.  Just a thought.

Thanks for the comments.