As others have stated. Pathogens grow like crazy at room temperature, hence refrigeration. As food approaches 130F it is harder and slower for pathogens to grow. Above 130F Pathogens cannot survive and die. Every degree above 130F the pathogens die off more quickly eventually until you hit 165F where they die instantly.
So a hamburger cooked for 1 hour at 140F is just as safe scientifically as 165F cooked one.
With that said, we do not feed our young kids sous vide anything. Just to be safe. I char the crap out of all their food, since their palates really don't care.
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