Post sous vide chilling safety question

Hey friends. I'm having trouble finding a concise answer to this issue I have. Hoping you can help in time for dinner tonight!

So I brined and water-bathed a 3lb pork loin at 145F for about 3.5 hours last night. I pulled it out, dried and seared it. Ate a few slices about 930pm. Popped it back in the bag, displacement sealed and tossed into an ice bath. Then I promptly passed out on the couch. I woke up about 1230am and, having completely forgotten about the pork, I crawled upstairs to get ready for bed. Got up around 530am and remembered it so ran down and checked water temp. It was 61F. So I threw it in the fridge to chill.

Any thoughts?

Thanks!

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Comments

tangma27

Are you asking if it's safe to eat? It probably is. But I take..no responsibility LOL

Jeremy_131558

Yeah hahah that was my concern. I feel like being at 60f isn't too bad but I don't know. I plan on reheating at 140f as well.

If I die I promise not to haunt you...

tshewman

That's a less than ideal situation and I personally probably wouldn't chance serving it to someone. If helpful for the future, make space in your fridge so when you toss in the ice bath (large bowl or stock pot), place ice bath (bowl or pot) in the fridge which means it won't go above fridge temp once it's chilled. JMHO

tangma27

I mean it probably wasn't at 60f for too long if it was in a substantial ice bath. Sous Vide at 145f 3.5 hours should have killed most things and the ice bath should have prevented anything from growing........FDA says you shouldnt keep cooked food out for four hours. which is probably a very safe four hours estimate on their half. GOOD LUCK.

Dont haunt me.

Jeremy_131558

whew....that was a rough two weeks...

just kidding i tossed it! bahaha!