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Does sous vide process kill bacteria?

In: Cooking Times and Temperatures [Edit categories]

Answer:

Federal guidelines suggest the following temperature and time combinations, applicable to sous vide as well, to kill salmonella and E. Coli bacteria in food.
130F for 86.42 minutes
135F for 27.33 minutes
140F for 8.64 minutes
145F for 2.73 minutes
150F for 51.85 seconds
160F for 5.19 seconds
165F for 1.64 seconds

First answer by ID1271639746. Last edit by ID1271639746. Question popularity: 1 [recommend question].

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