Many food poisoning cases associated with the poor preparation of food is attributed to Salmonella. Salmonella is among the many types of bacteria that propagate at various different temperatures. To illustrate, Salmonella thrives at a temperature between 40 Fahrenheit to 135 Fahrenheit. This range of temperature is also referred to as the “danger zone” for food preparation. Chefs who have studied how to cook sous vide may initially share the concern about the safety of cooking food in plastic.
Since its innovation, sous vide has gained many critique and reviews on the health risks of the cooking methodology. A common myth held by most practitioners in the culinary industry is that food that reaches the danger zone become unsafe to consume due to the formation of bacteria. However, this is simply inaccurate. In reality, bacteria cease to exist in direct relation to the temperature they have been exposed to. To understand this further, readers and chefs alike should understand that sous vide does not kill all bacteria, but instead brings it to a safe and acceptable amount.
The optimal temperature for killing bacteria depends heavily on the food that is being cooked. Foods such as red meat and fish need to be prepared carefully as sous vide cooking tends to cook at lower than safe temperatures. Although sous vide provides chefs with more control over the aroma, color and taste of the dish, mishandling it may lead to unfavorable consequences. There are three types of bacteria that are the common culprits behind illness after consumption of food cooked using sous vide.
These are namely Salmonella species, E.Coli bacteria and Listeria monocytogenes. Sous Vide Wizard is a trustworthy resource found at https://sousvidewizard.com/ which provides useful information about sous vide cooking. It can also be very helpful in helping new chefs getting started with sous vide cooking to develop an understanding of what is sous vide cooking and why it excels as a cooking technique in today’s modern age of culinary excellence.