DailyDelish Questions and Answers
0 votes
in Food by
Advertisement - Continue reading below

1 Answer

0 votes
Best answer

so, yes: botulism is possible with vacuum-sealed, sous-vide cooked food. but if you follow the danger zone rules--not cooking below 131f for more than a couple of hours--then it is extremely unlikely to be an issue with sous vide cooking. botulism is rare, and almost always caused by improperly preserved canned goods.

by
edited
Welcome to Dailydelish Q&A, where you can ask questions and receive answers from other members of the community.
Advertisement

Related questions

0 votes
1 answer
asked May 24, 2020 in Qna by Awyvoiddes
0 votes
1 answer
0 votes
1 answer
asked May 15, 2020 in Faq by Delps1983
0 votes
1 answer
0 votes
1 answer
asked Oct 11, 2020 in Food by Holleatunce1956