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Obviously, one should use only clean ingredients. However, especially with game and river/lake fish that's rather difficult.

  1. What are parasites that should be taken into account in sous vide cooking, or any other tightly controlled low-temperature cooking?
  2. What is the minimum core temperature and time to kill all parasites?

For sake of reality, "all parasites" should be limited to those in Europe and northern America.

I'm not looking for "just boil everything" or "only use inspected ingredients". Also, note that in sous vide, same temperature can be maintained for extended period of time. At least some temperature guidelines are higher than they have to be to account for quick, uneven cooking.

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I would have added a comment but I don't have enough rep :( Freezing the fish before cooking (in sous vide) might be an alternative to kill the parasites: cooking.stackexchange.com/questions/723/… –  ChiChiChan Feb 22 at 16:23
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1 Answer

Edited for clarity. USDA Recommendations do not fully apply to this technique

Additional Source

The biggest risk with sous-vide is botulism. The lack of oxygen with this particular technique allows the botulism bacteria to thrive. The general recommendation is that the meat must reach an internal temperature of at least 131F/55C within 4 hours. This should properly "pasteurize" the meat.

USDA Recommendations:

Pork, beaf, veal, and lamb STEAKS are now considered safe at 145F.

Fish is safe at 145F (sushi anyone?)

Poultry is safe at 165F

All GROUND meats should be cooked to a minimum of 160F.

You'll notice that by these guidelines, a medium-rare burger is considered dangerous. So you'll have to use your best judgement. For context, E. coli is killed at around 155F, so there is logic to these numbers.

Personal recommendation: All meat should be cooked to a minimum of an internal temperature of 140 degrees, and kept there for at least 90 minutes. The meat must reach 131F within 4 hours to prevent the risk of botulism.

Poultry should always be cooked to at least 160, according to USDA recommendations, but Salmonella will die if cooked at 131F for at least 90 minutes. This should be sufficient.

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I'm normally the first to quote official food safety guidelines, but they really don't apply to sous-vide. Otherwise you might as well just say "don't do sous-vide, ever", because nobody, ever, cooks sous-vide chicken at 165° F. Bacteria are killed at much lower temperatures, it just takes much longer, which is a safe practice as long as the cooking is uniform and the temperatures and times are very precise (which is exactly what sous-vide is). –  Aaronut Feb 17 at 14:30
    
With the regulatory agencies not understanding sous-vide (or more properly, low temperature cooking), especially in aggressive jurisdictions like NYC, it is very close in practice to don't do it, ever... –  SAJ14SAJ Feb 17 at 15:41
    
@Aaronut you're right for the most part. I think as long as the meat is cooked to 131F within 4 hours, and then kept at that temperature for at least 90 minutes, most if not all the threats are terminated (including Salmonella). However, as SAJ14SAJ stated, there don't appear to be official guidelines on this, so I figured I'd list what was available. –  TonyArra Feb 17 at 16:11
    
cooking.stackexchange.com/questions/4292/… answers this question better. Might want to redirect it there. –  TonyArra Feb 17 at 16:23
    
@TonyArra that is a very different question. It definitely does not answer this question. –  Olli Feb 22 at 16:31
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