Sous vide power issue. Food safety
first I read the post that is similar but doesn’t answer my question.
Last night my power won’t out for a few hours.
I was cooking London broil for about 4-5 hours @125. Around 2am the power went out. I woke up at 4 and noticed the power was out. I then checked the water bath with one of my instant read thermometers, turned out the water was about 118-121. I then took it out immediately and put it in the refrigerator since I didn’t know when the power would come back on. This morning I out it back in the bath @125 again to finish it for this evening.
Questions are. Since it really only takes about 2 hours to cook normally, Can I assume it was already cooked to rare, when I put it in the fridge?
Can I also assume it sitting in the water bath for approximately 2 hours at about 118-121 then the meat is fine?
Last me putting it back in the water bath this morning will everything turn out the same as if I hadn’t lost power and it would have been a 18 hour cook? Vs the 5 hours of cook, 2 hours at 120, 4 hours of fridge and now about 7 hours @125?
Best Answer
7 hours at 125°F seems like a bad idea, no matter what happened before.
If the food is not being pasteurized (as is the case with fish and rare meat), it is important that the food come up to temperature and be served within four hours. ... which is why cooking times over four hours are not shown for temperatures below 131°F (55°C). [emphasis added] http://www.douglasbaldwin.com/sous-vide.html#Cooking
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Can you get food poisoning from sous vide?
According to the USDA, any food held in the so-called temperature \u201cdanger zone\u201d (between 40\xb0F and 140\xb0F) for more than two hours presents a risk of food-borne illness from the growth of pathogenic bacteria \u2014 whether it's cooked sous vide or by conventional means.How cooking sous vide raises food safety issues?
A: Sous Vide Cooking ProcessWith improper food handling, some of the most dangerous bacteria can grow, such as salmonella and botulism. Safe food handling and hygiene standards should always be maintained. Food cooked at low temperatures for extended periods of time can cause bacteria to multiply rapidly.Can you sous vide botulism?
So, yes: botulism is possible with vacuum-sealed, sous-vide cooked food. But if you follow the danger zone rules--not cooking below 131F for more than a couple of hours--then it is extremely unlikely to be an issue with sous vide cooking. Botulism is rare, and almost always caused by improperly preserved canned goods.Is sous vide safe temperature?
To make sure vegetative forms of pathogenic bacteria will be destroyed, always sous vide food at a temperature of 132.8\u2109 (56\u2103) or higher.Sous Vide Food Safety
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