All You Need To Know About Sous Vide Cooking Bacteria Growth
Sous Vide is definitely the latest cooking technique which is mostly applied in top restaurants. In English Sous Vide signifies ‘Under Pressure”. This particular cooking technique was developed in 1970’s in France. As we all know, FEAR is the most significant facet of human nature and it surely applies to the stuff we consume. There is nothing like any surprise that the extensive popularity of the Sous Vide cooking is now treated with a degree of suspicion. Food lovers are extremely worried about Sous Vide cooking bacteria growth so we have designed this particular article to find out exact truth.
The basic concerns regarding the sous vide cooking could be easily divided into three important categories: safety concerns caused due to cooking in plastic, safety concerns caused due to cooking at low temperature and safety concerns caused due to vacuum-sealing.
Safety concerns caused due to cooking in plastic
Most of the people do fear about sous cooking being applied in plastic bags and that too at a low temperature which could easily lead to bacteria growth. It would be better to understand, Inert polyethylene will not posses any threat as it simply don’t contain damaging additives like BPA or phthalate.
Safety concerns caused due to cooking at low temperature
According to adequate cooking standards if any food is cooked under danger zone between 40°F and 140°F for around 2 hours will automatically lead to a risk of food-borne illness due to extensive growth of pathogenic bacteria. At a temperature above or around 135ºF, harmful bacteria can’t grow and automatically gets destroyed after few hours. Sous Vide cooking bacteria growth is not possible due to precision temperature control while applying sous vide cooking and even most of the home sous vide circulators will inform you when you are cooking the food in the danger zone.
Safety concerns caused due to vacuum-sealing
Low oxygen conditions will always increase the anaerobic bacteria potential risk. When you cook food under safe temperature the only risk is raised due to storage after cooking. If you are not willing to consume the food immediately, it would be ideal to store it properly in order to make sure the food doesn’t spend too much time in the danger zone.
From the above-mentioned details, it is easy to understand there is nothing to worry in terms of Sous Vide cooking bacteria growth. Sous vide is not different from any other kind of cooking so you are required to follow all steps of precautions and can easily enjoy the food without any worries.