Dangers associated with sous-vide temperature and time
What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooking, forgetting to turn the bath on.
Best Answer
Toss it. That's right in the middle of the danger zone, and hasn't been at a high enough temperature to impede bacterial growth. Not worth the risk.
Pictures about "Dangers associated with sous-vide temperature and time"
Quick Answer about "Dangers associated with sous-vide temperature and time"
Risks. Sous vide products are exposed to the same risks as other foods during preparation, cooking, cooling and reheating. Risks that could lead to food poisoning include: food held in the temperature danger zone (5°C–60°C) for long periods could allow harmful bacteria to grow.What is the danger zone for sous vide?
The longer food is in the \u201cdanger zone\u201d \u2014 temperatures between 40\xb0F and 140\xb0F (4.4\xb0C to 60\xb0C) \u2014 the faster bacteria can multiply and the more dangerous they can become.How long can you safely sous vide?
But one thing is sure \u2013 it can be kept safely in its sous vide bag for 48 hours if properly cooked and quick-chilled. But what does that mean? If you cook your meat sous vide and want to store it, it is recommended to quickly bring down the temperature to below 41\xb0 F (4\xb0 C).How long is too long sous vide?
After 3 to 4 hours, the texture of your steak will change. It will become more mushy. That is why it is recommended that you only cook until done (1 to 2 hours). So, overdoing it, as you describe it, would be cooking it too long so that the texture becomes undesirable.Can you sous vide at 120 degrees?
Here's a rough breakdown of how steaks feel at different degrees of doneness. Rare sous vide steak (120\xb0F/49\xb0C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage.How Time and Temp Affects Sous Vide Meat: Chuck Roast 10 Ways
More answers regarding dangers associated with sous-vide temperature and time
Answer 2
The conditions you've described are ideal for growing a pretty vibrant culture of clostridium botulinum (botulism). Maybe you could distill some Botox serum out of it (please note that this is a flippant comment - don't try to make homegrown Botox), but please do not consider serving it as food to anyone.
Answer 3
Would you eat meat that has been sitting on your porch for a night?
To get a clear understanding of underlying problems, read this: http://www.douglasbaldwin.com/sous-vide.html
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Uriel Mont, Andrea Piacquadio, Tima Miroshnichenko, Bilel Naili