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Bags

trev_teich

So, if you sous vide something and cook it and then find that the bag is not sealed, as in all the air is not out out is there a heal risk? @Chris

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trev_teich

*health

Mason_Perry_34060

I would think like any food it depends on the temperature and time it will be cooked, protein for long periods at sub 130F might grow bacteria easier than if it was a good seal. Something like veg cooked at high heat for a short time really shouldn't be an issue. I am sure @Chris will chime in with some actual science, I am just speculating.

Chris_Young_80640

@Trevor — Sorry for the slow response, Grant and I are out of town right now. If the bag was merely punctured or the seal failed for some reason, the food should be perfectly fine. But from the standpoint of a health inspector, I suspect they would say you cannot chill it and reheat it later.

I will also add that if the bag puffed up with air, but there is no leak in the bag, that indicates you've had bacteria growth and should dispose of the food—and not by eating it.

wvictor

Talking about bags..... I've seen a few times already that I use sugar, and vacuum bag the rest I've not used, and a few days later the bag is not hard like a rock anymore, and in fact there is some air in there, I know the bag is not punctured or a bad sealing... Why is that? Bacteria in the sugar???

Mason_Perry_34060

Could be moisture leaving the sugar as water vapor, sugar is antibacterial like salt so it shouldn't be growing any bacteria, ancient romans used to rub it on cuts or wounds to prevent infection like gangrene, however new reasearch is pointing towards chemical signals inhibiting growth as opposed to the actual sugar stopping the gangrene. Either way the romans were ahead of their time,...