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Sous Vide Power Failure and food safety

bkeene12

I dropped the short ribs in the sous vide running at 85c. I went to bed. 45 minutes later a power line came down and the electricity "blinked' off and back on; I didn't think about my short ribs. I woke up this morning and found the machine stopped circulating because of the power failure. For the most part, the ribs sat in 33c water over-night. I ran the sv back to 85c and continued to cook the ribs. They have been cooking for the last eight hours.

Can I eat these things or, because of the extended time at unsafe temps, is it ruined? Any insight is appreciated.

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Comments

seijoed

The FDA rules on that are pretty clear.

http://www.foodsafety.gov/keep/basics/chill/index.html

http://www.foodsafety.gov/keep/charts/frozen_food.html

You've kinda sorta been in the worst temp range you can be, at elevated room temp or tropical climate temps.

seijoed

Now is that gonna kill you, no idea....

tuckatodd

I wouldn't eat them.

bkeene12

Tucker, Johan- Thanks for your input. I guess it is better to err on the side of caution than risk counting bathroom floor tiles all night. Off to empty out my SV...

Anthony_Pelliccio_274862

In my case the circuit breaker cut because the Joule and Microwave oven are on the same circuit. I cannot re-connect to the device. I might just get the Anova at least you can control that from the front panel.