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Sous vide screw-up and safety

David_S_179977

I've been cooking a top round roast sous vide at 133 F since Sunday evening. I was sure I checked the water level when I left for work this morning (8:15 am), but when I got home (5:45 pm) I found that the water level was low in my Anova and the bath had dropped to room temperature. I would normally assume that after potentially as many as 9.5 hours in the water bath as it cooled from 133F to 78F, the meat should go in the trash bin, but... after all, it had been in the bath for around 60 hours already, and so presumably the nasties should for the most part already have been dead. Thoughts?

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Comments

ejf12009

Douglas Baldwin or others can surely provide a better answer, but I wouldn't risk it. Some spores (notably of botulism causing nasties) are not killed by even extended holds at 133F, and now you've given them plenty of time to wake up.

artstype

I just re-read Baldwin on this, and I expect that at the very least you would need to re-pasteurize, but probably it is not safe.

David_S_179977

Yes, I should have said, certainly I would re-pasteurize (and indeed I've just finished giving the roast another 24 hours in the bath, since there was no harm in doing so while thinking about what to do). Now it's in the fridge while I continue to think about what to do, but probably it'll go in the bin. )-:

tshewman

Put it in the bath to warm, take it out and open it and smell it. Then throw it out (unless you want to try it yourself - then throw it out). Pasteurized is not the same as sterilized. It sucks (been there with a suddenly inflating bag) and imho it is not worth the risk to your guests.

Alex_36374

Happened to me too

They replaced the unit, still annoying.

rutjens

Hi David, Almost all bacteria stop growing at 53C (127.4F) and eventually die when held long enough at this temp. However some of them will form spores which are extremely heat resistant (sterilization needed to kill them) and stay dormant until favorable temps occur (such as what happend in your case). Even if you repasteurize the question is whether the time the meat spend in the danger zone gave enough opportunity for some bacteria to produce toxins (remember its not the actual bacteria that poisons you but the toxins it produces - which often happen to be very heat stable as well). Moreover harmful bacteria seldom cause odors. Hence I would go for the bin.

Cheers,

Bas