Is it safe to sous vide chicken to less than 74°C for a longer amount of time?

Is it safe to sous vide chicken to less than 74°C for a longer amount of time? - A Chick And Eggs On A Nest

When researching cooking temperatures for sous vide chicken, I came across this website among others that claimed that chicken is pastaurized if held at temperatures as low as 60°C for sufficient time. However, the website provided no sources for this claim.

According to the FDA 2013 food code 3-401.11(A)(3), the only safe way to prepare chicken is at 74°C for 15 seconds. I was unable to find corresponding EU guidelines.

Does anyone know of official food safety guidelines that describe procedures for pasteurizing chicken at temperatures less than 74°C? They can be from any country, but preferably within the EU where I am located. I am cooking for someone who is in the risk group for food-bourne pathogens, so it is important that the procedure is equally safe. Even so, I'd like to avoid over-cooked chicken if possible!

I am aware of Douglas Baldwin's site which contains detailed information on the issue, however it all seems to be original research.



Best Answer

The USDA gives detailed guidance on time and temperature to kill salmonella. For cooking chicken at 60°C (which, to me, tastes undercooked) at a pessimistic level of fat, that's 35 minutes; at 65°C (tastier) it's 5.4 minutes. Note that these are holding temperatures: they refer to time once the target temperature has been reached, not from the beginning of cooking. And keep in mind that the chicken will never quite reach the temperature of the liquid it's in.




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How long can you leave chicken in sous vide?

Can you overcook in sous vide? It's OK to your chicken breasts in the water bath for up to 4 hours.

Can you sous vide chicken 8 hours?

You can lay it vertically or horizontally, but just make sure all the meat in submerged in the water. What is this? The chicken breast is fully cooked after 2 hours, but can stay in the Sous Vide Supreme up to 8 hours and still be tender and delicious!

Can you sous vide chicken 12 hours?

Sous vide cooking allows you to cook your chicken breasts for up to 24 hours at a time, which is ideal for long-term storage.

Can you cook chicken at a lower temperature for longer?

Ok, so most people know about 165\xb0F (74\xb0C), but what most people don't know is that food safety (bacterial die-off) is a function of both temperature and time. You can achieve the exact same bacterial death by holding your chicken at lower temperatures for longer times with the exact same assurance of safety.



I COOKED a Brisket for a MONTH and this happened!




Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: ROMAN ODINTSOV, ROMAN ODINTSOV, Charlotte May, cottonbro