Should we treat sous vide low temp pasteurized meats any differently than regularly cooked foods?

[Jenny Ngo]

For example, we have always left stovetop cooked meats out in room temperature for couple hours, even up to 5+ hours depending on how hot it is. Although this is not best practices and something we can't recommend, it has worked fine for us for the last 20+ years.

It shouldn't be any different for sous vide cooked meats? At least once its been removed from the vacuum pouch?

For example, meats that has been fully pasteurized @ 131F for 4+ hrs shouldn't need to be treated any differently than traditional stovetop cooked meats?

[FeChef]

I dont see why you would have to if its been pastuerized. Im sure alot of worry warts will chime in, but my rule has always been that unless it was left out all night, its safe as long as it goes in the fridge before bed.

[gfweb]

One cavaet...The SVd meat will be as sterile as the least sterile thing its mixed with in the final dish. eg a chicken salad made with nuts or uncooked veg or fruit will effectively lose the safety factor of pasteurization . I wouldn't leave that out warm.

[rotuts]

"" once its been removed from the vacuum pouch ""

this is not hard.

once the above happens, SV has nothing to do with it.

its just cooked food. Waiting ........

[gfweb]

"" once its been removed from the vacuum pouch ""

this is not hard.

once the above happens, SV has nothing to do with it.

its just cooked food. Waiting ........

exactly. SV or boiled...same rules once the bag is opened

[Jenny Ngo]

So sous vide pasteurized foods = cooked food = traditionally cooked food. Same rules apply.

K yeah that's what I thought but I wasn't 100% sure because of the low temps. Thanks everyone for confirming this.

[rotuts]

"" sous vide pasteurized foods = cooked food ""

close. no cigar just yet.

if the SV has been pasteurized and the bag not opened, it can stay pasteurized unopened in a very cold refirg for some time.

plain cooked food was never sealed to begin with.

Ill let you look that up in the SV tread.

look for PedroG's thoughts on this

enjoy !

Edited February 16, 2014 by rotuts (log)

[EnriqueB]

Sorry, same rules DO NOT apply. Critical here are spores of anaerobic bacteria. Some of them, like those from Clostridium Botulinum, are not killed by sous-vide pasteurization. Under vacuum and heat spores may germinate, and the new bacteria may produce deathly toxins. That does not happen with most other cooking methods, so we need additional safety measures here. And those measures consists precisely in cooling as fast as possible and limiting refrigeration time.