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Can someone clarify safety of eating Sous Vide leftovers?


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I plan to Sous Vide Short Ribs for 48 hours at 140F,  rapidly chill it, and put it in the fridge. 


I plan to reheat it to 140F and serve it for Christmas Dinner.  If I have leftovers, can I simply put the short ribs back in the fridge?  Then can I reheat it the next day, or even 2 days later and eat it safely?


I read that C. botulinum grows between 50F and 118F and can only grow in the absence of oxygen.   Since I opened the bag before dinner, does that mean I don't have to worry about Botulinum growing anymore?  The whole Botulinum growth is confusing.




Edited by torolover (log)
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