Timeline for Why does meat go bad after 1 month sous vide at 55-60C ( 131 - 141F)
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Feb 26, 2020 at 14:44 | comment | added | Stefan | So they did these rules before sous vide existed, at least at home,read the Scientific American article in my first comment here, it explains things much better than I can in a comment, you might learn something! At 55C there is no exponential growth of Salmonella, but apparently Desulfotomaculum nigrificans! | |
| Feb 26, 2020 at 14:44 | comment | added | Stefan | the USDA did not think about you or me when they wrote their rules. 90% of all in X time leave 10% active, but the next X time, you kill another 90% (of the remaining 10%), i.e. 99% killed, and so on. Read a bit on the USDA rules, D numbers and how it works, I think USDA uses D6 or 6.5, which means they use a times 6*X which gives 99.9999% killed, to be a safe time/temperature, but they don't want to have a long time, therefore they use a quite high temperature. | |
| Feb 26, 2020 at 13:33 | comment | added | dlb | I personally would not dream of cooking without a thermometer that is more accurate than 5C with my least accurate kitchen meter being tested to within 2 degrees F. 90% of all, leaves 10% active. 10% active would not extend safe handling from 2 hours to 30 days. Given exponential growth of bacteria it only marginally extends it at all. The most generous estimates would be to extend it by a factor of 10, not 360 as 30 days would be. The USDA recommendations are generally overkill, but are also the lab tested accepted answers and guides below that standard are not. | |
| S Feb 25, 2020 at 19:35 | history | suggested | aaaaa says reinstate Monica | CC BY-SA 4.0 |
add danger zone image
|
| Feb 25, 2020 at 18:10 | review | Suggested edits | |||
| S Feb 25, 2020 at 19:35 | |||||
| Feb 25, 2020 at 12:47 | comment | added | Stefan | At 55C standard meat have a 1 D reduction in about 18 minutes, this means that 90% of all pathogens DIE, 60C is not correct science, it is a value that is safer than to say 55C for 1 hour, and most people don't even have a thermometer that can tell the difference between 55 and 60. Please read e.g. The Complex Origins of Food Safety Rules--Yes, You Are Overcooking Your Food from Scientific American which describes the history of the safety zone rules. | |
| Feb 24, 2020 at 18:53 | history | answered | dlb | CC BY-SA 4.0 |