Long cook temps

I had thought holding proteins at less than 129-F for over four hours was potentially hazardous. However, I notice at least one Joule app recipes (Herb-Crusted Rib Roast) which suggests a cook at 122-F for up to 9 hours. Could someone please explain why that would be safe?

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tshewman

Depending on the source, some suggest 130 or greater. There is a small chance the pathogens can multiply bt 126 and 129 (though it's about one type). The Joule app doesn't suggest 122F, it's listed as an option. Their favorite is much higher. So, technically for 9 hrs at 122F would not be safe. Have people done it? Yes. Is it considered "safe" no.

brian_martin2001

The recipe she's referring to in the gallery actually does recommended 122°F for 4-6 hours:

https://www.chefsteps.com/activities/win-the-holidays-with-herb-crusted-sous-vide-prime-rib-rib-roast

lindaskessler

Which is my point, Todd Shewman, it is not listed as "Our Fave" but is shown as an "option," which some users interpret as "safe" since it is shown on the Joule app. I recognize people misuse information, and expand their misunderstanding to even greater limits (i.e., one Joule Facebook post which cooked at 122-F for over 24 hours) and "justified" it as safe since the Joule app offers that temp as an option. If that temp for that time is not "considered" safe, then why provide it as an option?

FrankM_3301

Linda, you should read Douglas Baldwin's work. Most food pathogens stop growing at 122F. Also, the growth curve for pathogens is related to temperature...and time. It is logarithmic. As he points out Clostridium perfringens can grow up to 126.1F. But, because the death curve for pathogens is related to time and temperature, you can cook your food at a lower temperature, for a longer time, in order to make it safe. Now, there is a lower limit, and other factors, such as freshness of ingredients and handling before cooking are important to consider. With respect to the roast, it is seared before bagging for sous vide. In fact, the recipe suggests that a "good, dark crust" is developed. That would take care of any surface bacteria that might otherwise incubate. It is generally assumed that there are no bacteria below the surface. I am not a food scientist, but that is my understanding about why it is safe.

montebello1964

They also have a chicken tartare recipe on ChefSteps. One needs to make one's own judgement about how much risk you are willing to take.

Terry_Pogue_1266007

My thick cut bacon was in the SVfor 24 hrs at 147° when checked one small side of the bacon package was above the water line the weight slipped off. The aroma of bacon was in the room. But im not sure if the actual meat was above. After putting another weight on it i continued the cook for another 12 hours. Is it safe of botulism

Kyl_Haselbauer_worked_at_chefsteps_1040170

You are safe.

BrooklynGarcia_1676208

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