This question has come up here a bunch. I have done some investigation, talked to some folks. I posed this question in a "blog of experts": "The 40-140 degrees internal temp in 4 hours rule... how does sous vide circumvent that? Alot of people have been asking me this, and I do not know how to answer it. The big concern is, and I quote from another site: "Botulism toxin is produced when the spores are exposed to a low oxygen environment and most active between 40 and 140 degrees. Seems to me a long slow cook in a vacuum bag, immersed in water just above that temp would be a prime breeding ground for producing the toxin." Input please. What is keeping us safe? These are valid points."
Here's what I got back: "The simple answer is that food cooked sous-vide doesn't spend enough time at a temperature where the toxin is produced in significant amounts to become dangerous. We should be concerned, of course: Large enough portions and too-long cooking times at low temperatures can certainly be dangerous, but mostly we're safe even with a certain degree of pathogenic activity. Baldwin's guide cites a couple of studies if you'd like to go in-depth: http://www.douglasbaldwin.com/sous-vide.html "
I checked out this website, it is VERY informative, and VERY in depth. Makes ya' think.
I hope you guys don't think I'm crazy, butt this is another way of adding to a recipe, and I truly love it. Yes, this is a BBQ forum, butt this method lends itself to our love of this craft... just sayin'...
Here's what I got back: "The simple answer is that food cooked sous-vide doesn't spend enough time at a temperature where the toxin is produced in significant amounts to become dangerous. We should be concerned, of course: Large enough portions and too-long cooking times at low temperatures can certainly be dangerous, but mostly we're safe even with a certain degree of pathogenic activity. Baldwin's guide cites a couple of studies if you'd like to go in-depth: http://www.douglasbaldwin.com/sous-vide.html "
I checked out this website, it is VERY informative, and VERY in depth. Makes ya' think.
I hope you guys don't think I'm crazy, butt this is another way of adding to a recipe, and I truly love it. Yes, this is a BBQ forum, butt this method lends itself to our love of this craft... just sayin'...
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