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Old 11-23-2016, 10:14 PM   #44
Kjesse
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Join Date: Oct 2003
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Actually the issue is more along the lines of e. coli, salmonella, or listeria. I've never heard of botulism with sous vide. I think botulism dies at much lower temps.

Handle the food like you would normally do, and you'll be fine. A long cook time is no problem.

I used to be freaky careful and take huge precautions making my own steak tartare at home, or even buying salmon and eating it as sashimi. I've learned you can take basic precautions and you'll have no problem. If you're concerned about how fresh the product is (which is wise, but know your butcher), freeze your meat/fish for a few days, thaw it and use it right away.

I did a quick google search, here's a great but perhaps overly detailed article about it: http://www.douglasbaldwin.com/sous-vide.html#Safety

EDIT: When I said long cook time, I wasn't thinking 12 hours plus.

Last edited by Kjesse; 11-23-2016 at 10:27 PM.
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