Cooking Safely

Microorganisms are present in all food; some are beneficial and some are not. In sous vide cooking we use the combination of temperature and time to reduce the potential presence of harmful pathogens, as it is not possible to know if they are on the food we are preparing or not.

Three pathogens of particular concern are salmonella, listeria and E. coli. Cooking at safe temperatures (above 56°C/132.8°F) for prescribed amounts of time reduces the presence of these bacteria. It is also important to mention spore-producing pathogens like Clostridium botulinum, too. Although the active pathogen is reduced to a safe level during the cooking process, spores are produced that can be reactivated if the food is held at unsafe temperatures. Be vigilant when cooling foods and do not keep foods at fridge temperatures for long periods. If you wish to store cooked items, freeze them until required. Always thoroughly reheat food to safe temperatures before consuming.